Low Fat Desserts Recipes - Lemon Chiffon Cake

Ingredients

• 1 lemon sponge cake mix

• lemon glace icing

• shreds of blanched lemon rind

• For the filling

• 2 eggs, separated

• 75g caster sugar

• grated rind and juice of 1 small lemon

• 20ml water

• 10ml gelatin

• 120ml reduced fat fromage frais

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Method:

1. Preheat the oven to 180'C/350'F/Gas 4. Line and grease a 20cm/8in loose-bottomed cake tin, add the sponge mixture and bake for 20-25 minutes until firm and golden. Cool on a wire rack, then split in half. Return the lower half of the cake to the clean cake tin and set aside.

2. Make the filling. Whisk the egg yolks, sugar, lemon rind and juice in a bowl until thick, pale and creamy. In a grease­free bowl, whisk the egg whites to soft peaks.

3. Sprinkle the gelatin over the water in a bowl. When spongy, dissolve over simmering water. Cool slightly, then whisk into the yolk mixture. Fold in the fromage frais. When the mixture begins to set, fold in a generous spoonful of the egg whites to lighten it, then fold in the remaining whites.

4. Spoon the lemon mousse over the sponge in the cake tin. Set the second layer of sponge on top and chill until set.

5. Carefully transfer the cake to a serving plate. Pour the glace icing over the cake and spread it evenly to the edges. Decorate with the lemon shreds.