Ingredients:
CAKE:
6 egg whites
6 egg yolks
280 g (10 oz) powdered sugar
120 g 120 g (4 oz) cake flour
juice and zest of 1 lemon
FILLING:
1/2 l (2 cups) milk
1 tsp vanilla extract
3 Tbs flour
140 g (5 oz) butter or margarine
140 g (5 oz) sugar
juice of ½ large lemon
Preparation:
- CAKE: Whip the egg whites till stiffened.
- Gradually add the sugar and beat well again. Add yolks, lemon juice and lemon zest and beat well. Gently fold in the flour.
- Pour into lined tin and bake at 180 C (350 F). Insert a skewer into the center of cake and if cooked it will come out clean.
- FILLING: Combine milk, vanilla extract and flour. Cook for 10 minutes, stirring constantly.
- In a separate bowl mix butter, sugar and lemon juice until fluffy. Fold in the milk mixture.
- Fill the cake with the filling. Spread smoothly over top and sides of the cake.
