Air fryer lemon drizzle cake
Ever tried your air-fryer for baking? While it's not ideal for perfectly even cakes, it's great for a fuss-free loaf cake, like this lemon drizzle
Chiffon cake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
Ingredients
- 5 eggs, separated
- 80g caster sugar
- 100g self-raising flour (or sponge flour), plus extra for the tin
- 3 tbsp vegetable oil or another neutral-tasting oil, plus extra for the tin
- 5 tbsp milk
- ½ tsp baking powder
- 1 tsp vanilla extract
- ¼ tsp cream of tartar
- icing sugar, for dusting (optional)
Method
- STEP 1
Heat the oven to 170C/150C fan/gas 3½. Whisk the egg yolks in a large bowl with 20g of the sugar, the flour, oil, milk, baking powder and vanilla extract until just combined, being careful not to overmix. Set aside.
- STEP 2
Beat the egg whites in a separate large bowl using an electric whisk (or do this in a stand mixer) until foamy. Whisk in the remaining sugar in three small additions until just combined, then add the cream of tartar. This process should take about 6-8 mins. Continue to whisk the egg whites for about 5 mins, or until the mixture holds stiff peaks and is thick and glossy.
- STEP 3
Gently fold the whipped egg whites into the batter, a third at a time, until fully combined. Do not overmix, as you want to keep as much air in the batter as possible.
- STEP 4
Generously oil a 20cm angel food cake tin, or a 22-23cm bundt or ring tin. Sift over some flour to coat the tin in a thin, even layer. Pour in the batter and gently tap the tin on a work surface a few times to ensure it's in an even layer. Bake for about 40 mins, or until a skewer inserted into the centre comes out clean. Invert onto a wire rack and leave it to cool completely before removing the tin. To do this, gently run a cutlery knife around the edge to loosen. Serve in wedges dusted with icing sugar, if you like.
