The "Lemon Feather Cake" is my favourite cake to bake and to eat.
I don't make sponges very well but this cake is lighter than that and almost foolproof. It just needs a good sprinkling of icing sugar before you serve it. (the photographed cake was for my sister-in-law to take to her workplace, and she gave it the sprinkling, before it was cut).
The top of the cake forms a nice crust, so there is no need to top it with anything other than the icing sugar (or powdered sugar)
6 eggs (separated)
275g castor sugar
zest of 2 lemons and juice of 1 lemon
150g potato flour or cornflour
Beat egg yolks with sugar until thick and nearly white. Add lemon zest & juice and flour. Whip egg whites and fold into the yolk mixture.
Grease cake tin or tins if you prefer to bake in 2 tins..........and bake for 50-60 mins at 180C (350F)***** You need to check it earlier than this as sometimes the cake is cooked a lot quicker**********
Turn out and cool on rack - if you have just baked the one cake then cut in half and fill with lemon cream. Otherwise join the 2 cakes with the lemon cream
Lemon Cream: Whip 300ml cream and add 255g lemon butter - fill cake and dust top with icing sugar.
**The photographed cake is a large one in which I used 10 eggs and used 600ml cream and 430g lemon butter for the filling------yumm!!!!!**