Prep 20 mins
Cook 25 mins
This light, spring-like cake is the perfect way to end a special Easter meal. If you are pressed for time, you could always make the cake a couple of days in advance, freeze it and simply add the frosting as it thaws.
- 1⁄2 cup all-purpose flour
- 1⁄2 finely grated lemon, zest of
- 6 egg whites
- 1 pinch salt
- 3⁄4 teaspoon cream of tartar
- 1 cup superfine sugar
For the Frosting
- 1⁄2 cup lemon curd (store-bought ready-made or homemade)
- 1⁄2 cup sour cream
- crystallized rose petals, See Note Below or fresh edible flower, for decorating See Note Below
- Preheat an oven to 375 degrees F (190 C).
- Sift the flour onto a plate, then stir in the lemon zest and set aside.
- Put the egg whites, salt and cream of tartar into a large bowl and beat until stiff but moist-looking peaks form.
- Gradually add in the superfine sugar, a tablespoon at a time, and continue beating for 1 more minute.
- Gently fold in the flour mixture using a metal spoon and a swirling figure-of-eight motion.
- Pour into an 8-inch deep or 9-inch shallow nonstick angel food cake pan (there is no need to grease it first).
- Bake until the cake is well risen and golden and the top springs back when pressed with a fingertip, 25 to 30 minutes.
- Turn the cake, still in its pan, upside down onto a cooling rack and let cool.
- As it cools, it will fall out of the pan.
- To Make the Frosting:.
- In a bowl, stir together the lemon curd and sour cream and spread over the top of the cooled cake.
- Sprinkle with crystallized rose petals or flowers.
- Makes 8 servings.
- Note: To crystallize flowers, buy a sachet of dried egg white and mix it as instructed. Let it cool, then brush the mixture over rose petals or viola, pansy or herb flowers. Dust lightly with a little superfine sugar, let dry for 30 minutes, then use to decorate the cake just before serving.