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  • The Australian Women’s Weekly Food

    MUMS the WORD

    May 05, 2019 4 minutes
    PHOTOGRAPHY LAN WALLACE & MUSCAT

    LEMON & EARL GREY CHIFFON CAKE

    PREP + COOK TIME 1 HOUR 20 MINUTES (+ COOLING) SERVES 12

    2 cups (300g) self–raising flour
    2 teaspoons earl grey tea leaves
    1½ cups (330g) caster sugar
    7 eggs, separated
    ¾ cup (180ml) strained lemon juice
    ½ cup (125ml) extra virgin olive oil
    1 tablespoon finely grated lemon rind
    ½ teaspoon cream of tartar
    white edible flowers, to decorate (optional)

    LEMON ICING

    2 cups (320g) icing sugar
    ¼ cup (60ml) strained lemon juice

    1 Adjust oven shelf to lowest position; place an oven tray on the shelf. Preheat oven to 180°C/160°C fan.

    Triple-sift the flour into

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