Sounds a little too good to be true, I know. But I’ve done this recipe a few times in the last week, owing to needing to make a lemon flavoured birthday cake, but also wanting to accommodate two of my son’s little classmates who are allergic to gluten.
The resulting cake is bright in flavour with a delicious springy, slightly chewy texture, that reminds me a little of chiffon cake. If you can’t find potato starch at the supermarket, Asian grocers tend to carry it as it is a great sauce thickener and also the best coating for making fried chicken.
210g caster sugar
150g potato starch (not flour)
6 large eggs
Zest and juice of one lemon
- Preheat the oven to 150 degrees Celcius
- Line a 20cm spring form pan with baking paper or if making cupcakes, line the tin with cupcake papers.
- Separate the eggs. Whisk the yolks and the sugar together until pale and fluffy. Whisk in the juice and zest and then the potato starch. Whisk gently to combine, ensuring there are no lumps.
- In a separate bowl, whisk the whites until they hold firm peaks. Fold through the other mixture in 3 batches, ensuring not to beat the air from the whites.
- Pour into the prepared pan and bake for 50-60 minutes until the top is golden brown and slightly crackled on the surface. The skewer test will not work for this cake as its composition means that the skewer comes out dirty even when the cake is done.
- Remove from the oven and allow to cool.
- You can frost and decorate this cake however you like, but it’s simple, sweet, lemony flavour and spongy texture is very appealing on its own with a cup of tea.