Name: Lightest lemon cake
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 125.00 g flour bread; 175.00 g castor sugar; 6.00 eggs large, whites only; 15.00 ml Cream of tartar; 5.00 ml orange zest only; 3.00 lime zest and juice; 3.00 lemon zest and juice; 75.00 g sugar; fresh mint to garnish

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Ingredients (9)

CAKE

125.00 g	flour — bread
175.00 g	castor sugar
6.00	eggs — large, whites only
15.00 ml	Cream of tartar
5.00 ml	orange — zest only

SYRUP

3.00	lime — zest and juice
3.00	lemon — zest and juice
75.00 g	sugar
	fresh mint — to garnish

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Method:

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.