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Recipe by Mary Cadogan

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1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin.
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)
3. In a separate bowl, whisk 4 egg whites until stiff, then fold into the cake mix using the whisk blades.
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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Ingredients

• butter , for greasing
• 4 eggs , separated
• 125g caster sugar
• 200g tub crème fraîche
• 1 large unwaxed lemon
• 125g chestnut flour
• 2 tsp baking powder
• icing sugar , for dusting

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Difficulty and servings

Cuts in 6 slices

Preparation and cooking times

Prep 15 mins

Cook 35 - 40 mins

Gluten-free

Ingredients

• butter , for greasing
• 4 eggs , separated
• 125g caster sugar
• 200g tub crème fraîche
• 1 large unwaxed lemon
• 125g chestnut flour
• 2 tsp baking powder
• icing sugar , for dusting

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