Added by Gravy Queen | Mon 13 Jun 2011 @ 15:35
This is a delightful gluten free cake which includes whipped egg whites to make it super light and gives a cakey meringuey effect. Well worth trying.
3 eggs separated
5oz castor sugar
Grated rind of half small lemon
70g (2 and half oz) potato flour or cornflour
150 ml double cream
150g lemon curd
Icing sugar for dusting
You will need a 7 inch tin or deep cake tin. Greased and lined. Then dusted with castor sugar followed by potato flour.
Pre head oven to 180c 350f Gas mark 4. Beat egg yolks, castor sugar and lemon for 10 -15 mins until light and fluffy and pale and thick. Enough to leave a trail for 8 seconds when lifted. . Fold in the potato flour with a metal spoon. Whisk egg whites until stiff but not dry. Fold into the lemon mixture. Pour into the prepared tin and bake for 40 -50 mins or until firm to touch and puffed and golden.
Leave to cool before turning out. Cool on rack. To make the filling whip the cream, but not too stiff and fold in the lemon curd. Split cake with serrated knife. Sandwich the halves together with the filling. Dust top with icing sugar. Can be frozen filled.