Strawberry chiffon cake

Ingredients

• 400g strawberries, hulled
• Grated zest and juice 2 lemons
• 220g plain flour
• 80g cornflour
• 3 tsp baking powder
• ½ tsp salt
• 7 medium free-range eggs, separated (fridge cold)
• 200g caster sugar
• 80ml vegetable oil
• 1 tsp vanilla extract (optional)
• A few drops red food colour (optional)
• 300-350g icing sugar
• 50g soured cream
• Grated zest 1 lime

Specialist kit

• 23cm cake tin (round or angel cake tin)

Method
Make a strawberry purée by blending 200g strawberries with a squeeze of lemon juice until liquid. Pass the mixture through a fine strainer to

 remove any pips.

Heat the oven to 160°C fan/gas 4. In a large bowl, sift together the flour, cornflour, baking powder and salt.

In another bowl, beat the egg yolks with an electric hand whisk and ⅓ of the sugar until they are thick, pale and hold a ribbon trail for 3 seconds. Stir in 1 tbsp lemon or lime zest, the juice of 1 lemon (about 40ml) and 140ml of the strawberry purée. You can also add a drop of red food colour and/or vanilla extract at this point if you have it. Beat in the oil until incorporated.

1. In another large bowl, whisk the egg whites in a stand mixer or with a hand mixer until very white and foamy. Gradually add the remaining sugar one spoon at a time, beating until it reaches stiff
2.  peaks (when you lift out the beaters the tips of the peaks formed don’t flop over).
3. Use a spatula or metal spoon to gently mix the dry ingredients into