Rosemary Chiffon Cake – Prahran Market

Ingredients

• 220g plain flour, sifted
• 7 eggs, separated
• 350g caster sugar
• 1/2 tsp cream of tartar
• 3 tsp baking powder
• 1/2 tsp salt
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/4 cup lemon juice
• Grated rind of 1 large lemon
• 1 tbs finely chopped rosemary leaves
• To decorate:
• 2 cups icing sugar, sifted
• 2-3 tbs lemon juice
• 1 tbs rosemary leaves