Lemon chiffon cake

Mix flour and sugar. Knead the cold, sliced butter into the mixture till crumbly. Mix egg yolk and water, add to the flour mixture and knead to a firm dough. Let the dough rest for 1 hour in the fridge.

Roll the dough, on a flour dusted work area, to a circle. Line a cake pan of 22 cm Ø and make an edge. Prick with a fork holes in the bottom. Bake blind (with support stuffing) at 220°C/425°F (fan oven 200°C/395°F) for 15 minutes until the bottom is golden brown. Let cool.

Mix water, cornstarch, sugar, grated lemon peels and lemon juice in a sauce pan. Bring, while stirring, over low heat to a boil till thickening. Lower the heat and simmer for 2-3 minutes. Remove the pan from the heat. Separate the eggs and beat the egg yolks in a bowl. Add a little hot stuffing to the yolks while stirring and add the yolk-mixture, stirring, to the stuffing. Cook, while stirring, another 2-3 minutes. Add, stirring, the butter. Divide the stuffing over the cake bottom.

Foam: beat the egg whites to stiff peaks. Add 1 teaspoon sugar while beating. Divide the mixture over the hot stuffing. Place the cake another 10 minutes in the oven at 220°C/425°F (fan oven 200°C/395°F) till the egg-whites are golden.