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Newsgroup: rec.food.cooking
From: [log in to unmask] (SylviaKahl)
Date: 11 Sep 1996 22:22:05 -0400
 
When we first tried this cake, it was in a lovely cosy little hotel on the
Isle of Wight.
 
This cake is so light and fluffy it just crumbles and melts in your mouth,
and as a lemon lover, the taste is to die for.
 
Recipe copied from "Entertaining" by Cordon Bleu & Constance Spry
The hotel only makes up about half the quantity, which would serve about
six people after a meal.
 
 
**Lemon Feather Cake**
 
Cake:
        6          eggs, separated
  275g / 10 oz     caster sugar
        1          lemon
  150g / 50z       potato flour
 
Filling:
  300ml / half pt  double cream
  225g / 8oz       lemon curd
 
To finish:
  90ml / 6 tbsp    icing sugar, sifted
 
 
1.   Butter a 25cm / 10 in  sandwich tin and line with a disc of
greaseproof paper.  Dust tin with caster sugar, then potato flour
 
2.   Pre-heat oven to 108C / 350F / Gas 4
 
3.   Work egg yolks & sugar together with juice & grated rind of lemon
using an electric beater until thick and fluffy.
 
4.   Add potato flour gradually, and beat thoroughly
 
5.   Whisk egg whites until stiff and fold into cake mixture
 
6.   Turn into tin and bake in pre-heated oven for 50-60 mins  (NB: if
baking half quantity, it needs less time)
 
7.   For filling, whip cream until firm and then fold in lemon curd
 
8.   Split cake in two with a sharp bread knife, and fill with cream
mixture.
 
9.   Re-assemble cake and dust with icing sugar - or ice with lemon icing
and do something really flash to decorate it for a special occasion
 
Trust me - you won't be sorry you tried it!
 
Sylv
London, England