Ingredients:
3 eggs, separated
2 tbsp caster sugar
3 tbsp honey
freshly-grated zest of 1/2 lemon
60g cornflour (cornstarch)
75g flour
Method:
Combine the egg yolks, sugar, honey and lemon zest in a bowl. Cream together with a whisk for about 7 minutes, or until pale and fluffy. Sift in the cornflour and beat thoroughly to combine. Meanwhile, add the egg whites to a clean and dry bowl and beat until stiff. Fold the egg whites and flour through the honey mix then turn the batter into a greased and floured shallow cake tin.
Transfer to an oven pre-heated to 170°C and bake for about 35 minutes until golden on top and cooked through. Allow to cool in the tin for 10 minutes then turn onto a wire rack to cool before cutting into squares and serving.
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