Zesty Gluten-Free Lemon Chiffon Cake

This golden gluten-free roulade is the perfect accompaniment for an elegant afternoon tea.

Oven temperature: 375 F

Ingredients:

Cake:
• 3/4 cup milled and sifted Glenn’s Floury Corn
• 1/4 tsp salt
• 1 tsp baking powder
• 3/4 cup sugar
• 4 large eggs
• 2 tbsp. lemon juice
• 1 tbsp. olive oil
• 1 tbsp. lemon zest

Whipped Cream:
• 1 1/2 cups whipping cream
• 1 tsp. vanilla extract
• 1 1/2 tbsp. icing sugar

Lemon Curd:
• 4 large eggs
• 3/4 cup white sugar
• 1 tbsp. lemon zest
• 3/4 cup lemon juice
• 1/8 tsp salt
• 4 tbsp. butter

Instructions:

Cake
• Preheat oven to 375 F and line a baking sheet with parchment paper.
• Combine all dry cake ingredients together.
• In a separate bowl, combine the olive oil, lemon juice and lemon zest.
• Separate the whites and yolks of 4 large eggs and, using a mixer, whisk egg whites until stiff peaks are achieved.
• In a separate bowl, whisk egg yolks.
• Fold both egg mixtures together with the wet ingredients, and then gently incorporate the dry ingredients.
• Pour the batter onto the parchment-lined baking sheet and spread out evenly.
• Bake for 8-10 minutes.
• Lay a clean dish towel in a second baking sheet and sift 1/4 - 1/2 cup of icing sugar on top.
• When the cake is baked through, remove from oven and flip on top of the sugar-lined tea towel. Gently remove the parchment paper and sift the remaining 1/4 cup of icing sugar on top.
• Allow cake to fully cool.

Prepare the Filling (Whipped Cream and Lemon Curd):

• Whip the cream on high for 10 minutes, or until desired texture is achieved.
• Incorporate the vanilla and icing sugar with the whipped cream, and refrigerate.
• Prepare a double-boiler for cooking the curd.
• Separate the egg whites from yolks of 4 eggs. (Set Egg whites aside for other use.)
•Combine yolks, sugar, lemon zest and salt in the top of double-boiler and whisk for 10-15 minutes until curd thickens.
• Add butter to the curd mixture and cool in the refrigerator.
• Combine the cooled lemon curd with the whipped cream mixture.
• Spread the filling evenly over the cooled cake.
• Roll the cake evenly and gently.
• Sift icing sugar on top and refrigerate for 30 minutes before serving.