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Have made this gorgeous cake today for the first time - dug out of an ancient Good Housekeeping cookery book. Thought I must share it with you Grapes. It's particularly good as it uses 5 eggs. It is very light and fluffy and would make a good dessert with fresh cream and fruit too.
5 hens eggs (I actually used 10 bantam!)
grated rind of 1 lemon
1 tbsp lemon juice
8 oz caster sugar
4 oz plain flour
pinch of salt
icing sugar
Separate eggs putting the yolks into a large mixing bowl. Beat well, then add grated lemon rind and lemon juice to yolks and beat till thick.
Beat egg whites till frothy, sprinkle pinch of salt over and beat again till stiff. Fold in sugar gradually. Then fold whites into yolks.
Sift flour well and gradually fold into egg mixture. Put into ungreased 9" diameter cake tin and bake for approx 1 hr 30 mins at 150 ˚ C.
When done invert cake onto a wire rack to cool. Then ease cake out of tin. Dredge with icing sugar to serve.
It is seriously yummy - I have had two fat slices already!
5 hens eggs (I actually used 10 bantam!)
grated rind of 1 lemon
1 tbsp lemon juice
8 oz caster sugar
4 oz plain flour
pinch of salt
icing sugar
Separate eggs putting the yolks into a large mixing bowl. Beat well, then add grated lemon rind and lemon juice to yolks and beat till thick.
Beat egg whites till frothy, sprinkle pinch of salt over and beat again till stiff. Fold in sugar gradually. Then fold whites into yolks.
Sift flour well and gradually fold into egg mixture. Put into ungreased 9" diameter cake tin and bake for approx 1 hr 30 mins at 150 ˚ C.
When done invert cake onto a wire rack to cool. Then ease cake out of tin. Dredge with icing sugar to serve.
It is seriously yummy - I have had two fat slices already!
Going to have a go at making that 
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