Ingredients
3 eggs, separated
15ml (1 Tablespoon) lemon juice
140g (±175ml) White Sugar
25ml hot water
140g (±250ml) cake flour
5ml (1 teaspoon) baking powder
3 eggs, separated
15ml (1 Tablespoon) lemon juice
140g (±175ml) White Sugar
25ml hot water
140g (±250ml) cake flour
5ml (1 teaspoon) baking powder
Pinch of salt
Method
- Beat the egg whites till stiff but not dry. Beat in the lemon juice and half the sugar. Beat till the sugar dissolves.
- Using the same beater, without rinsing it, beat the egg yolks till light and thick. Add the hot water and beat continuously.
- Add the rest of the sugar little by little, beating well after each addition.
- Fold the egg yolk mixture into the whites. Sift together the flour, baking powder and salt, then sift in layers over the egg mixture and fold in lightly using a spatula. Repeat until all the dry ingredients have been folded in.
- Divide the batter between 2 greased 23cm diameter sandwich cake tins.
Bake at 180ºC for approximately 35 minutes, till golden brown. Loosen the cake and turn out on a cooling rack.
