Ingredients
Cake:
- 200g butter
- 250g icing sugar
- 120g plain flour, sieved
- 170g corn flour
- 20g baking powder
- Pinch of salt
- 2 large eggs
- 5 egg yolks
- Zest of 1 lemon
Plating:
- Lemon curd
- Icing sugar
- Lemon sorbet
Cooking instructions
- Soften the butter in a mixing bowl and mix with the icing sugar
- Add all of the dry ingredients to the mixing bowl and mix
- Lightly whisk together the two eggs and five egg yolks and add to the other ingredients a little at a time, beating as you go
- Pour the mixture into a buttered and floured (or lined) baking tray
- Cook at 165 degrees Celsius for 30 minutes until the cake is a golden brown
Plating:
- When cool, dust icing sugar over the top of the cake and cut into rectangles
- Plate with lemon curd and a scoop of sorbet