Lemon Chiffon Cake with Caramel Chocolate Sauce

Name: Lemon Chiffon Cake with Caramel Chocolate Sauce
Cuisine: South African
Ingredients: 1 cup flour; 1 teaspoon baking powder; Pinch salt; 4 eggs (egg whites and yolks separated); 1 cup sugar; 1/2 cup cooking oil; 2 tablespoons lemon juice; 1 teaspoon vanilla essence; for the sauce:; 1 cup brown sugar; 1/2 cup butter; 1/4 cup milk; 1 cup chocolate, melted; 1 teaspoon vanilla essence

Thamsi Mtshali @ThamsiM_mycooking

Soweto

Yum...Yum... Yummy

Thamsi Mtshali @ThamsiM_mycooking

Soweto

Yum...Yum... Yummy

Saved

Ingredients

1 cupflour
1 teaspoonbaking powder
Pinchsalt
4eggs (egg whites and yolks separated)
1 cupsugar
1/2 cupcooking oil
2 tablespoonslemon juice
1 teaspoonvanilla essence
for the sauce:
1 cupbrown sugar
1/2 cupbutter
1/4 cupmilk
1 cupchocolate, melted
1 teaspoonvanilla essence

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Steps

1

In one bowl, mix together all the dry ingredients. In another bowl, put add the egg yolks and sugar and beat with electric hand mixer until thick and creamy. Gradually add the cooking oil and continue beating, adding the vanilla essence and lemon juice.
2

Pour the egg mixture into the dry ingredients and fold in until just mixed. Beat the egg whites to soft peaks and fold into the batter until there are no traces of egg white. Pour into well greased, flour dusted baking pan. Bake at 180 degrees centigrade for 20-25 minutes or until golden brown.
3

FOR THE SAUCE: Bring brown sugar, butter, chocolate and milk to a gentle boil and cook until thickened, 1 to 2 minutes. Remove from heat; add vanilla extract. Cool and pour over the cake.
4

Bon appetit