About this recipe:This recipe makes 2 small round cakes that you can sandwich together with lemon curd. They are light and fluffy as they use beaten egg whites. It calls for lemon extract instead of lemon juice - great for any time you don't have a fresh lemon in the house! Dust with icing sugar before serving.
275g cake flour
250g caster sugar, divided
1 tablespoon baking powder
3/4 teaspoon salt
3 egg whites
1 teaspoon lemon extract
100g butter, room temperature
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Method Prep:25min › Cook:25min › Ready in:50min
Preheat oven to 190 C / Gas mark 5. Lightly grease and flour two 20cm round cake tins.
Sift together the flour, 200g of the sugar, 1 tablespoon baking powder and 3/4 teaspoon salt.
Beat the egg whites until stiff but still moist. Gradually beat in remaining sugar until soft peaks are formed.
Add the milk, lemon extract and butter to the flour mixture, beat for 2 minutes, scraping bowl while beating. Fold in the egg whites and pour cake mixture into prepared cake tins.
Bake in the preheated oven for about 25 minutes. Remove from tins and let cool. Fill with lemon curd and sprinkle icing sugar over the top or ice with buttercream icing if desired.