Lemoncake
INGREDIENTS
390 g Champagne Valley “00” flour
20 ml baking powder
2,5 ml salt
300 g castor sugar
5 eggs, separated
180 ml sunflower oil
15 ml lemon rind
200 ml water
75 ml lime juice
Lemon buttercream
400 g icing sugar
200 g butter
50 ml lemon juice
DIRECTIONS
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Preheat the oven to 170 °C, line three 20 cm cake tins.
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Combine Champagne Valley “00” flour, baking powder, salt, and 200 g of castor sugar.
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Mix together the egg yolks, sunflower oil, grated lemon rind, water, and lime juice.
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Beat the egg whites until soft white peaks form, add the remaining 100 g castor sugar.
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Add the egg yolk mixture to the dry ingredients and mix to make the batter.
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Fold the egg whites gently into the batter.
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Spoon the batter into the cake tins and bake for about 22 minutes until cooked through and golden brown.
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Cool completely and remove from the cake tins.
To make the lemon butter cream
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Beat the icing sugar with the butter and then add the lemon juice.
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Beat well until the icing is light and fluffy.
Assemble the cake.
- Optional decorate with Italian meringue frosting, and drizzle with lemon curd.
