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Ingredients

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.

  • STEP 2

    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)

  • STEP 3

    In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.

  • STEP 4

    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.

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A star rating of 4.6 out of 5.5 ratings
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