- Serves: Makes one 25cm cake
- Cook Time: 45 minutes
- Prep Time: 30 minutes plus 1 hr cooling time
- Effort: medium
- 150 g plain flour, sifted
- 225 g icing sugar
- 14 egg whites, at room temperature
- 1 and a half tsp cream of tartar
- 2 tbsp grated lemon zest
- 3 tbsp port
- edible flowers, to decorate
For the lemon curd:
- 8 egg yolks
- three-quarter cup icing sugar
- three-quarter cup of lemon juice, plus 2 tablespoons
- 1 teaspoon grated lemon zest
1. Preheat oven to 180ºC/gas 4. Mix together the flour and 110g icing sugar. Sift the mixture twice and set aside.
2. In a large mixing bowl, whisk the egg whites until foamy. Add the cream of tartar and beat eggs until thick and tripled in volume. Add the remaining icing sugar and beat until the sugar is incorporated and the whites are stiff and glossy.
3. Fold in the flour sugar mixture a third at the time. With the last addition add the grated lemon zest.
4. Spoon the batter into an un-greased 25cm spring form, loose-based cake tin. Run a knife through the batter to make sure there are no air bubbles.
5. Bake in the oven for 45 minutes, or until the cake is golden and springs back when gently pressed with your finger.
6. Invert the pan on a wire rack and cool for at least 1 hour.
7. While the cake is baking, make the lemon curd. In a steel bowl whisk together the yolks, icing sugar and lemon juice.
8. Suspend the bowl over a pan of barely simmering water and heat through, whisking constantly, until the mixture is light and fluffy and pale yellow in colour. Do not overheat or the yolks will curdle. Set aside and allow to cool completely.
9. Once the cake and lemon curd have cooled, slice the cake in half. Sprinkle each half with port wine. Spread the bottom half of the cake with lemon curd and cap with the remaining cake half.
10. Sprinkle the cake with sifted icing sugar and decorate with edible flowers.
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