If you haven't had this, really, you haven't lived. This is so yummy, it is the winter comfort food ultimate.
Easy to make - foolproof really, and absolutely moorish. Great news is that it uses kitchen staples and so no special trips to the supermarket!
As you might know, last week I was without an oven. Yesterday 'the part' finally arrived. That, or my repairman thought it was easier to fix it than to take out an AVO on me. I'm a happy girl now my oven is working again... you just don't realise how much you use something until you don't have it do you?
So this recipe was made at my bestie's house last weekend. She has a mix-master and let me tell you I nearly killed myself using it! Changing the position of the bowl guide was my first mistake!
(the pictures here show double amount of recipe ingredients, to feed 10, this recipe serves 4-5)60 g butter
3/4 cup castor sugar
Zest and juice of 1 lemon
1/2 cup self-raising flour
1 tablespoon grated lemon rind
2 eggs, separated
1 cup milk
Preheat oven to 180 degrees c fan-forced
Whip egg whites until they become stiff peaks, set aside.
Cream butter and sugar together, and then add lemon zest and juice then egg yolks, and finally flour and milk
Fold through the egg whites
Pour into greased baking dish.
Bake for 30-40 minutes, until brown on top, check with skewer, it should form a cake texture on top and the bottom 1cm or so should be syrup.
Serve with fresh cream or icecream, and a little sprinkling of icing sugar if you wish..
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