I’d been meaning to try this recipe for ages just so I could see if a novice baker could could achieve the ‘magic’ result. Not so much magic as pretty cool baking science…one batter = three layers. I must admit when this cake went into the oven I had doubts that it would work!
Tin size is apparently important so the layers can form and separate properly so bear this in mind. This recipe recommended a 20cm x 20cm tin, mine was actually 22cm and it just about worked ok.
What you need:
4 eggs, separated
150g caster sugar
1 large lemon for zest & juice (around 55ml juice)
125g butter, melted
115g self raising flour
1 tsp vanilla extract
Icing sugar, to decorate
What you do:
- Heat the oven to 150°c and line your tin with greaseproof paper
- Separate the eggs, and with an electric whisk or freestanding mixer, whisk the yolks with the sugar until pale
- Add the melted butter, vanilla and lemon zest and whisk until combined
- Sift in the flour and fold it in
- Gently heat the milk until just warm (I warmed it in the microwave for 90 seconds)
- Add the lemon juice and then slowly start whisking in the milk
- Whisk the egg whites until stiff and then gently fold into the batter a little at a time
You will still have bits of egg whites in the batter that’ll look lumpy but this is fine
- Pour the batter into the cake tin and bake for 40 minutes or until the top has lightly browned
- Allow it cool in the tin, then remove and cut into squares and dust with icing sugar to serve
The bottom layer is similar to a set custard, the middle is a creamier fluffy layer and the top a Genoise sponge.
The end result can be construed as more of a dessert than a cake so would be lovely served with some fresh raspberries and cream. You can just about make out my 3 layers below.
Until next time….Happy Baking!