2.Sift dry ingredients (plain flour, baking
powder and salt) together with a wire strainer.
3.Place a stainless steel bowl over a double
boiler and melt milk, honey and unsalted butter together. Keep mixture warm
4.Beat egg yolks with a whisk until light and
fluffy. They should at least triple in volume and be very light in colour.
5.Make meringue – using an electric hand-held
mixer, beat egg whites until foamy, then add half of the caster sugar and
continue beating until soft peaks form. Add remaining caster sugar in and beat
until egg whites are glossy and stiff peaks form.
6.Gently pour butter mix into
whipped egg yolk and mix well with a whisk.
7.Sift dry ingredients one more
time over the butter-egg mixture and fold through to mix with a whisk. Add
lemon zest and juice in and mix well.
8.Add half of the meringue to the
batter and fold through evenly with a whisk. Add remaining half of the meringue
to the batter and gently fold through completely.
9.Pour batter into an un-greased
18-cm chiffon cake pan or round 6 inch pan. Bake for 30-40 minutes.
10.Remove cake pan from oven and
invert it on a cooling rack. Leave to cool. P.S you can always add fresh squeezed lemon and rind for a fresh spring or hot summer day! Honey can add a zing too!