Monday, July 30, 2012

Light and Airy Lemon Cake

Our English Learning Area (at school) had a baby shower for a colleague last week so I whipped up this cake. It's called Light and Airy Lemon Cake. It is.

The recipe is below. It came from the newspaper some time last year.

5 eggs
200g caster sugar
180ml oil (I used ricebran because that's what I always use in baking)
200g plain flour (sifted)
1 t baking powder
2 lemons, zest only

Preheat the oven to 175C or 155C if fan-forced.

Prepare a 20 cm cake tin by lining the base and side with baking paper. Cut the side edges wide enough to form a collar of 3 - 5 cm.

Fill the kitchen sink with boiling water and stand a large mixing bowl in it. Add eggs and sugar and beat until pale, thick and tripled in volume. This will take 5 - 7 mins. The result will have the consistency of whipped cream.

Stir in oil before using a large metal spoon to fold in sifted flour, baking powder and lemon zest.

Pour into cake tin and bake for 35 - 40 mins until the cake has risen and begun to pull away from the sides of the tin.

Rest for 10 mins before turning out.

When cool, dust with icing sugar.