Ingredients
5 eggs
200 gms caster sugar
180 mls oil (sunflower or grapeseed)
200 gms plain flour sifted
1 teaspoon baking powder
2 lemons zest only
Preparation
1. Preheat oven to 175 Celsius. Line 20 cm cake tin with baking paper.
2. Fill kitchen sink with boiling water and stand large mixing bowl in it. Add eggs, and sugar and beat until pale, thick and tripled in volume. This takes from 5-7 minutes and the result looks like whipped cream.
3. Stir in oil.
4. Fold in sifted flour, baking powder and lemon zest.
5. Pour into prepared cake tin and bake for 35-40 minutes until cake has risen.
6. Rest for 10 minutes before turning out.
7. When cool dust with icing sugar or combine juice of 2 lemons with icing sugar to form thin paste and drizzle over the top.
Notes: I have had a bit of trouble with the cake rising well but then deflating once cooled. I am doing this recipe as cup cakes which is working pretty well.
(Source New Zealand Herald, 2011)
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