Gluten- and dairy-free lemon chiffon cake

1 hour 20 minutes


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


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
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
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
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
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