Ingredients:
40g plain flour
60g cornflour
150g caster sugar
4 eggs, separated
finely-grated zest of 1 lemon
pinch of vanilla sugar
pinch of salt
Method:
Pre-heat your oven to 180°C. Grease and flour a deep cake tin then set aside.
In a bowl, beat the egg yolks with the sugar until light and frothy. Sift together the flour and cornflour then gradually work into the egg yolk mixture along with the lemon zest and vanilla sugar.
In a separate clean and dry bowl beat the egg whites until stiff then work in a pinch of salt. Fold the beaten egg whites into the cake batter with a spatula until just combined.
Turn the resultant batter into your prepared cake tin then place in the centre of your pre-heated oven. Bake for about 30 minutes until golden on top and cooked through.
Allow to cool before turning out of the tin and serving.
