LOW FAT LEMON POPPY SEED SPONGE CAKE WITH LEMON DRIZZLE ICING

http://yummiberry.co.za/?p=3578

(Serves 6–8)

Ingredients:
4 extra-large eggs, separated
zest & juice of 1 lemon
150g castor sugar
3 tbs water
100g self-raising flour
40g custard powder or cornflour
2 tbs poppy seeds
Icing:
1 cup icing sugar
zest & juice of ½ lemon
lemon zest to garnish

 

Method:
Preheat oven to 180’C. In a bowl, whisk the egg yolks, sugar and lemon zest until creamy and pale. Add water, sift over dry ingredients and gently fold together. Whisk egg whites with lemon juice until the soft peak stage; fold into yolk mixture. Pour mixture into a greased and lined 20cm springform baking tin. Bake for 25–30 minutes. Remove from oven and leave to cool.
For icing: Mix together ingredients, drizzle over cake, garnish with sliced lemon peel and serve.

Leave a Reply

Your email address will not be published. Required fields are marked *