This recipe is based on the amazingly simple cake from In a French Kitchen where it is attributed to Madame Korn under the title “Gateau au citron rapide de Madam Korn”. As Mum says, “You don’t even have to understand French to understand the beauty of this quick cake.”
– Nici Wickes
Ingredients
Method
1.Preheat oven to 180°C. Grease a 23cm cake tin and line the base with baking paper. Beat the eggs and sugar until very pale and creamy – this can take up to 10 minutes. Add the dry ingredients in two lots, alternately with the milk. Fold in the zest, vanilla and butter, then pour into the prepared tin. Bake on a lower rack in your oven for approximately 35-40 minutes, testing at 25 minutes for done-ness. If it’s browning too much on top, cover with foil.
2.Remove from the oven and cool for 10 minutes before running a knife round the edge. Place a wire rack over the tin and flip. It ought to drop out easily.
3.Serve either warm or at room temperature with yoghurt and fresh passionfruit.
Mum’s secret to making very light cakes (that always seem to turn out perfectly) is that she takes the time to really beat the eggs and sugar until they’re thick and creamy. Patience, in other words!
Note
