- Preheat oven to 180°C (160°C fan-forced).
- Beat egg whites and cream of tartar with an electric mixer till soft peaks. Add half of the sugar one tablespoon at a time a beat thoroughly after each addition till you achieve stiff peaks. Set aside.
- In a separate bowl whisk egg yolks with remaining caster sugar until fluffy. Add vegetable oil, lemon juice, zest, rosemary, baking powder and flour and whisk until combined. Gently fold the egg whites into the yolk mixture 3 batches.
- Pour into a 22cm chiffon cake tin (do not use non-stick and do not grease). Bake for 30 mins or till skewer comes out clean.
- When cake is out of the oven, immediately invert the cake still in the tin, and place on a cooling rack and leave to cool completely (about 1 1/2 hours).
- When cake is cooled and ready to be assembled, run a knife around the edges of the tin and invert.
- Mix the icing sugar with the lemon juice until it is thick but drops off the spoon easily. Pour the icing over the top of the cake and decorate your rosemary chiffon cake with rosemary leaves.
Rosemary Chiffon Cake
Recipe by Iron Chef Shellie
Serves 8-10
Ingredients
- 220g plain flour, sifted
- 7 eggs, separated
- 350g caster sugar
- 1/2 tsp cream of tartar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup water
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- Grated rind of 1 large lemon
- 1 tbs finely chopped rosemary leaves
- To decorate:
- 2 cups icing sugar, sifted
- 2-3 tbs lemon juice
- 1 tbs rosemary leaves
