Wicklewood's Lemon Chiffon Sponge (Gf)

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“I have recently been introduced to lemon bars, and this is like a giant luxury lemon bar but instead of lemon curd I have used lemon mousse to make a delicious gluten free twist on a lemon chiffon pie. It may seem a quite complex method but don’t be put off it really is worth the effort and never fails to impress. Time includes chilling.”
2hrs 25mins

Ingredients Nutrition


  1. Preheat the oven to 180c
  2. Grease and line an 8in loose bottomed cake tin.
  3. Whisk the eggs, sugar and zest together until it becomes light and fluffy.
  4. Gently fold in the sieved flour mix and xanthan
  5. Pour into the prepared baking tin and bake for 25 mins.
  6. Transfer to a cooling rack
  7. When the sponge is completely cooled, split it in half horizontally and return the bottom half to the clean cake tin.
  8. Separate the eggs and whisk the whites until forming soft peaks, set aside,.
  9. Whisk the yolks, sugar and lemon zest and juice together until pale and creamy.
  10. Pour the water into a heatproof bowl and sprinkle the gelatine on top, leave until it becomes spongy then stir until completely dissolved.
  11. Allow to cool then whisk in the yolk mixture.
  12. Fold in the fromage frais.
  13. Wait until the mixture begins to set, then fold in the whites
  14. 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).
  15. To make the icing add enough lemon juice to the icing sugar to make a thick pouring consistency.
  16. Pour over the top of the cake and spread evenly to the edges
  17. Carefully remove the cake from the baking tin and transfer to a serving dish.
  18. Decorate with shreds of lemon peel dredged in caster sugar.

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