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Nutrition:

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low

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.

Recipe from Good Food magazine, January 2008

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A star rating of 4.6 out of 5.5 ratings
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