Gluten- and dairy-free lemon chiffon cake

Ingredients

• 3 large eggs, separated
• 1/2 tsp white wine vinegar
• 110 g of caster sugar, plus an extra 1 tbsp
• 1 pinch of salt
• 65 ml of sunflower oil
• lemon, the zest of 4 and juice of 2
• 110 g of rice flour
• 1/4 tsp bicarbonate of soda
• icing sugar, for dusting (optional)

Instructions

1. 1

   Preheat the oven to 180°C/gas mark 4 and grease (with oil if you are making this dairy free) and line a 7-inch deep round tin with baking parchment

2. 2

   Whisk the egg whites with a pinch of salt to soft peaks. Add the 1 tbsp. of caster sugar and whisk to stiff peaks, then whisk in the vinegar and set aside

3. 3

   Whisk the egg yolks, remaining caster sugar, oil, lemon zest and juice in a large bowl. Sift over the rice flour and bicarbonate of soda over the wet ingredients and mix in

4. 4

   Fold the egg whites into the lemon batter with a large metal spoon and pour the mixture into your prepared tin. Bake for 40 – 45 minutes or until an inserted skewer comes out clean

5. 5

   Leave to cool in its tin completely on top of a wire rack before turning out. Once completely cool, sift over a light dusting of icing sugar. This cake is also lovely sliced horizontally in half and filled with fresh, tangy lemon curd if you're not avoiding dairy in this instance