Canadian sunshine cake recipe
Canadian Sunshine Cake recipe
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Ingredients
| 100 g | plain flour |
| 25 g | cornflour |
| 1 tsp | baking powder |
| ½ tsp | salt |
| 6 medium | eggs, separated |
| 1 tsp | lemon zest |
| 1 tsp | lemon extract |
| 300 g | caster sugar |
| 80 g | cold water |
| 1 tsp | cream of tartar |
| Topping:at your pleasure |
Instructions
Preheat oven to Gas Mark 3, 170ºC, 325ºF.
Use a 10-inch Bundt tin or tube pan without greasing.
Sift together into a bowl the flour, baking powder and salt. Set aside.
Beat the egg yolks with the lemon extract and zest until light. Gradually add the sugar until the mixture becomes very thick. Add one third of the dry ingredients at a time to the egg mixture, alternating with the water, beating well each time. Set aside briefly.
Beat the egg whites in a clean bowl with the cream of tartar until stiff peaks form. Fold into main mixture until just blended.
Transfer mixture to tin and bake for about an hour or until a skewer inserted into centre comes out clean. Invert onto a wire rack and allow to cool completely.
Top with a lemon drizzle or frosting, as desired and serve immediately.
Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
Reference: Canadian sunshine cake recipe
Recipe type: xarchivex
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