Lightest lemon cake

Ingredients 11
Servings 1
Minutes 20 min


Serving Change
  • CAKE
  • 125
    bread flour
  • 175
    castor sugar
  • 6
    large egg whites
  • 15
    cream of tartar
  • 5
    grated orange zest
  • 3
    limes (rind and juice)
  • 3
    lemons (rind and juice)
  • 75
  • fresh mint leaves, to garnish


20 min
Preheat oven to 160 ºC. Grease a 20 cm ring baking tin. Place the flour and 50 g (60 ml) of the castor sugar in a bowl. Whisk the egg whites until stiff. Add the cream of tartar, orange zest and 25 g (30 ml) of the remaining castor sugar. Continue whisking until thick and glossy. Gradually whisk in the rest of the castor sugar. Using a metal spoon, fold the egg white and flour mixtures together. Spoon into the cake tin and bake for 30-40 minutes or until the cake springs back when pressed lightly. Invert on to a cooling rack, but do not remove the tin. To make the syrup, put the rind and juice of the limes and lemons into a saucepan together with the sugar and 50 ml water. Bring to the boil, stirring to dissolve the sugar. Reduce the heat and allow to simmer for 10 minutes. Remove the cake tin carefully from the cake and transfer the cake on to a plate or cake stand. Drizzle the lemon and lime syrup over the cake and set aside for 4 hours, allowing the cake to soak up the syrup. Garnish with mint leaves. Serves 4-6.

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