Ingredients

• 2 1/4 cups (270g) self raising flour
• 1 tsp baking powder
• 1/3 tsp salt
• 300 ml double cream/fresh cream
• 3 eggs
• 1 1/2 cups granulated sugar
• 1 tsp vanilla essence
• zest of a lemon

Method

1) Take 270g self raising flour, 1 tsp baking powder and 1/3 tsp salt in a bowl. Mix well and keep aside.

2) In a large bowl take 300 ml (approx. 1 1/4 cups double cream) and beat until stiff peaks. Add 3 eggs and beat until well combined.

3) Add 1 1/2 cups granulated sugar, 1 tsp vanilla essence and 1 lemon zest and beat for 2 minutes or until well combined.

4) Add the dry mixture to the wet mixture in 2 batches and beat or fold with a spatula just until combined. Do not overmix.

5) Transfer to a lined and greased baking tin and level with a spatula.

6) Bake in a preheated oven at 180°C for 30-35 minutes or until skewer inserted comes out clean.

7) Allow to cool down completely before slicing.

Notes

You can use plain flour if you don’t have self raising flour by making some changes. For this recipe, remove 3 tsps. of plain flour and add 3 tsps. of corn flour instead. Also add 2 tsps. of baking powder instead of 1tsp.

There is no need of adding oil/butter in this recipe.