This cake is gorgeously light and fluffy! Lemon and lavender combine to satisfy yet another of my ‘foody alliteration good-combination’ cravings….I’m sure there is a better way of putting that but I’m tired. This recipe is an excellent way to use up egg whites if you’ve just made ice cream… Or just make the lemon curd recipe down below to use up the yolks. This cake is worth all the egg separating. Believe me. It is also gluten free, dairy free and fat free.
Great served with a big dollop of lemon curd (and a scoop of clotted cream if you are feeling decadent). Also good on it’s own. Essential to have with a pot of tea. Earl grey? Lapsang? Delicious!
You will need an angel food tin or bundt tin, a very large bowl and an electric whisk (or a kenwood mixer).
125g rice flour
300g caster sugar
10-12 egg whites (10 if large, 12 if smaller)
Zest of a lemon
2 tbsp dried lavender flowers
1 tbsp lemon juice
1 tsp cream of tartar
1/2 tsp salt
Oven 180 degrees (or 160 degrees fan)
-Put the flour, lavender flowers, lemon zest and 100g of the sugar in a bowl, whisk lightly to combine and set to one side.
-Whisk the egg whites in a large bowl on high until frothy. Add the lemon juice, cream of tartar and salt – whisk until soft peaks form. Increase speed and add the remaining sugar a bit at a time to form firm, but not stiff peaks.
-Sprinkle half the flour mixture over the meringue and gently fold to incorporate. Repeat with remaining flour.
-Transfer to a bundt tin and run a knife through the batter to release any pockets of air. Smooth and cook for 45-50 minutes until skewer comes out clean.
-Loosen the top of the cake gently with a butter knife and turn tin upside down onto wire rack. Leave to completely cool before lifting tin off cake…if it doesn’t come out then boil a kettle and empty it into the sink/large metal bowl. Place the tin carefully into the hot water for a few minutes and try tip it out carefully again. It should come out this way, an angel food tin will be easier than a bundt tin…
Gently heat in a small pan, stirring constantly…
10-12 egg yolks
400g caster sugar
4 lemons – zest and juice
…for 5-7 minutes until it starts to coat the back of a spoon. Take off the heat and add…
…stir in until melted. Pour through a sieve into a sterilised jar and keep in fridge.
Enjoy! Liz x