2 oz Butter
2 Eggs
4 oz Caster sugar
Finely grated rind of
-a small lemon
2 oz Self-raising flour
Set oven to 400/F or Mark 6. Warm the butter in a saucepan until it is just
liquid. Separate the eggs and whisk the whites until they stand in soft
peaks. Beat the yolks, add the sugar and lemon rind, then fold in the egg
whites. Stir the butter and flour into the egg mixture and beat well.
Divide the mixture evenly between paper bun cases that have been set in a
bun tin (the mixture is somewhat slack, so placing the paper cases in a bun
tin gives them extra support) and bake for about 15 minutes or until the
cakes are golden and springy to the touch. As the cakes cool, their tops
will flatten.
Yields
1 Cake