- butter, for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 egg, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 125g caster sugar
- 200g tub crème fraîche
- 1 large unwaxed lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 125g chestnut flour
Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- icing sugar, for dusting
Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.
Put the egg yolks into a mixing bowl with the caster sugar and, using an electric whisk, beat for a 1-2 mins until light and creamy. Stir in the crème fraiche and lemon zest. Add the sifted flour and baking powder (gluten free, if necessary)
In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
Pour into the tin and bake for 35-40 mins until the cake feels firm to the touch. Cool in the tin for 5 mins, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.