Makes: 1 x 20cm cake
Oven temperature: 160C
5 large eggs
195ml (160g) castor sugar
12,5ml lemon juice
220ml (120g) cake flour
pinch of salt
Beat the egg whites until stiff, but don’t over beat. Beat in 115ml (100g) of the castor sugar, a little at a time. Add the lemon juice. Set the mixture aside.
In a separate bowl, beat the egg yolks until pale (you don’t need to clean the beaters first). Add the remaining sugar and beat until thick and creamy.
Fold the two mixtures together very gently.
Sift a layer of the flour and a pinch of salt over the egg mixture. Fold in gently. Repeat with another layer of flour and fold in again. Repeat until the flour is folded in.
Pour into two 20cm pans lined with baking paper. Tap gently and then bake in a preheated oven for 30 minutes or until the cake begins to shrink away from the sides. Remove from the oven and set aside to cool on a wire rack.
Photo: Colyn Serfontein
