The cooler weather means that it is lemon season, they are cheap and that means making all kinds of delicious sweets that have that lovely zing flavour.
This is kinda like a lemon delicious but without the sauce so you can enjoy it more like a cake than a pudding.
The cake is soft and plump with a lovely zing. The cream complements this cake perfectly and is my ideal way to enjoy it.
Perfect late at night rugged up on the couch with a cuppa and a good movie.
4 Eggs, separated
4 Small Lemons, juiced
Zest of 1 lemon
1 Cup Self Raising Flour
3/4 Cup Caster Sugar
Icing sugar, to dust
Pouring Cream, to serve
LET’S PUT IT ALL TOGETHER
1. Beat the egg whites in a stand mixes, thermostyle appliance or with a handheld mixer until soft peaks form. Add in half of the caster sugar and continue to beat until thick and glossy.
2. In a separate bowl whisk together the yolks, flour, milk, lemon rind and juice and the remaining caster sugar until smooth and everything is combined.
3. Fold half of the egg white mix into the egg yolk mix until combined and then fold in the remaining egg white mixture. Make sure you do this gently.
4. Brush a 20cm diameter cake pan with butter and pour in the mixture. Place into a preheated 180 degree celsius oven and bake for 30 minutes or until it bounces back when you touch the top.
Allow to cool for 5 minutes in the pan before turning out onto a cooling rack. Sprinkle with icing sugar and enjoy with cream while it is still warm.
Store covered in the fridge for up to 5 days. Reheat in the microwave for 20 seconds prior to eating.