Wicklewoods Lemon Chiffon Sponge Gf Recipes

WICKLEWOOD'S LEMON CHIFFON SPONGE (GF)

Steps:

• Preheat the oven to 180c
• Grease and line an 8in loose bottomed cake tin.
• Whisk the eggs, sugar and zest together until it becomes light and fluffy.
• Gently fold in the sieved flour mix and xanthan
• Pour into the prepared baking tin and bake for 25 mins.
• Transfer to a cooling rack
• When the sponge is completely cooled, split it in half horizontally and return the bottom half to the clean cake tin.
• Separate the eggs and whisk the whites until forming soft peaks, set aside,.
• Whisk the yolks, sugar and lemon zest and juice together until pale and creamy.
• Pour the water into a heatproof bowl and sprinkle the gelatine on top, leave until it becomes spongy then stir until completely dissolved.
• Allow to cool then whisk in the yolk mixture.
• Fold in the fromage frais.
• Wait until the mixture begins to set, then fold in the whites
• Pour the mixture over the sponge in the tin, spreading evenly to the edges, sit the second layer of sponge on top and chill until set (approx. 1 hour).
• To make the icing add enough lemon juice to the icing sugar to make a thick pouring consistency.
• Pour over the top of the cake and spread evenly to the edges
• Carefully remove the cake from the baking tin and transfer to a serving dish.
• Decorate with shreds of lemon peel dredged in caster sugar.

LEMON CHIFFON CAKE

Steps:

• Preheat oven to 325°., Sift flour, sugar, baking powder and salt together twice; place in another large bowl. In a small bowl, whisk egg yolks, water, oil, lemon zest and vanilla until smooth. Add to flour mixture; beat until well blended., Add cream of tartar to egg whites; with clean beaters, beat on medium speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 50-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1 hour., Run a knife around sides and center tube of pan. Remove cake to a serving plate., In a small bowl, combine frosting ingredients; beat until smooth. Spread over cake.

WICKLEWOOD'S CINNAMON AND APPLE QUINOA

Steps:

• In a saucepan, bring the apple juice to the boil, add the quinoa and bring back to the boil.
• When the apple juice is almost all absorbed, stir in the remaining ingredients.
• Reduce heat and continue to sir until thick.
• Transfer to serving dishes and serve with 1 tablespoons of apple sauce and sliced apple.
• Serve hot or cold.

WICKLEWOOD'S GLUTEN FREE LEMON SURPRISE

Steps:

• Preheat the oven to 180c,
• In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
• Add the egg yolks, flour and baking powder, beat well together.
• Gradually add the milk and lemon juice. (Don't panic if it curdles).
• In a separate bowl, whisk the eggs whites until they form stiff peaks.
• Using a metal spoon, gently fold the egg whites into the lemon mixture.
• Pour into a greased 2 pint ovenproof dish.
• Place the dish in a ban Marie and bake for 45-50 minutes.