Ingredients
225 g salted butter
4 large room temperature free range eggs
1/4 cup white sugar AND 3/4 cup white sugar
200g self raising flour
60ml milk
10ml vanilla extract
1 teaspoon grated lime or lemon
Method:
Firstly separate the eggs.
Beat the 4 egg whites until just about to hit peak stage and then add the 1/4 cup white sugar and beat until thick and looking like meringue.
In a separate bowl, beat the 3/4 cup sugar and butter with the whisk attachment until light and pale fluffy. The sugar must be dissolved right through and the mixture should look like a little bit of heaven…all light and fluffy!
Now put the mixer on to really low and add the egg yolks, self raising flour, vanilla and zest. Mix well to form a smooth batter.
Using a plastic spatula, fold in the meringue mix gently to incorporate with the batter, but don’t over mix, you just want to lightly combine the two mixes.
Now pour into a greased baking dish or cake mould.
Bake for about 45 minutes at 170c, until a skewer comes out clean from the middle.
Always check at the 15 minute mark, make sure the temperature is perfect, if it’s going too dark too quickly, drop the temp to 160c!
Once cooked, remove from the oven and cool!
Now this was the icing I used:
250g butter
3 cups icing mixture
milk on the side, about 30-60ml to get the consistency you like
10 ml vanilla paste
Method:
Beat the butter with the whisk until very light and very fluffy. Add the icing mixture, the vanilla paste and then mix again till smooth. At this stage you can add the milk slowly slowly to get the consistency you need!
Once the cake is cooled, ice as required and decorate with fresh flowers, chocolate shavings or sugared lemons!
Happy Baking!
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