LEMON AND MERINGUE ANGEL CAKE
12oz self-raising flour
10oz caster sugar
6oz caster sugar
Sieve the self-raising flour into a large bowl.
Add the caster sugar into the same bowl.
Grate the zest of one lemon (the whole thing) and add to bowl of flour and sugar. Give it a little mix.
Add the butter. Mix together until the mixture is like a bread crumb texture with no large lumps.
Once that is done, whisk the 3 eggs in a separate bowl and then add it to the mixture. Mix together. Add small amounts of the juice of a freshly squeezed lemon until the mixture is smooth. A small amount of milk is also very good to add!
Preheat oven to 180c -200c
Pour mixture in a cake tin.
Place into oven once it has been heated up.
Ok, now for the meringue topping!
Get the whites of 2 eggs into a bowl.
Add 6oz of caster sugar on top of the egg whites.
Add a 1 or 2 teaspoons of lemon juice.
Mix the mixture until it becomes fluffy and thick. (raise the bowl above your head. If it doesn’t spill out, its perfect!)
Once the cake is baked and done-
Place the mixture over the top of the sponge, place cake back into oven until the frosting becomes a golden colour.