6 eggs,not fresh and at room temp.
275 caster sug.
zest and juice of 1 lemon
150 g potato flour
a little extra sugar and flour mixed together.
300g cream and 225g lemon butter.
beat egg whites, 5 mins.,speed 4 .
set aside in large bowl and remove butterfly
zap sugar with lemon rind, 30 sec. speed7, scrape down bowl, zap for 15 sec, on speed 7.
put in butterfly and add yolks and lemon juice, beat until thick and creamy, speed 4 for5 mins.
scrape down bowl 1/2 way through.
add flour through jam funnel in top. speed 2 for 1 minute
add 1/4 of the whites and mix,speed 1 1/2 for 30 sec.
tip mixture over whites in bowl and gently but thoroughly mix together. ( if there is any unbeaten egg white in the bottom of T.M bowl, re beat in T.M or beat by hand)
pour into prepared pan.
22 inch.tin,sprayed and lined, then sprayed again and dusted with extra sugar and flour
bake at 150 for 50 mins, or until cooked.
leave in tin for 10 mins, then turn out onto a wire rack.
when cool split in half and fill with whipped cream that has had the lemon butter folded through.
keeps well in fridge for a few days.
rose water icing, and cake cooked on a base of rose geranium leaves
rum and chocolate cream filling with rum and chocolate icing