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Lemon and raspberry magic cake
Lemon and raspberry magic cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Magically create a decadent trilayer cake: rich fudge, luscious custard, and fluffy sponge.
Ingredients:
  • 4 eggs, separated, at room temperature
  • 210g (1 1/3 cups) icing sugar mixture, plus extra, to dust
  • 2 tsp finely grated lemon rind
  • 42.00 gm fresh lemon juice
  • 100g (2/3 cup) plain flour
  • 120g butter, melted, cooled
  • 600ml milk, slightly warmed
  • 20.00 gm caster sugar
  • 125g fresh raspberries, plus extra, to serve
  • Double cream, to serve
Instructions:
  • Preheat your oven to 180C (160C fan forced). Grease a square 21cm cake pan and line it with baking paper, ensuring it overhangs on all sides.
  • In a large bowl, use electric beaters to whip together egg yolks and icing sugar until pale and thick. Mix in lemon rind and juice until well combined.
  • Combine the flour, mix in the butter until well incorporated, then slowly add and mix in the milk until fully combined on low speed.
  • Whip egg whites with an electric mixer using the whisk attachment until stiff peaks form. Gradually add caster sugar and continue beating until well combined and the mixture holds its shape when the beaters are lifted.
  • Gently fold one-third of the egg white into the flour mixture using a large spoon, repeating twice until just combined with a few lumps. Pour the batter into the prepared pan and top with raspberries.
  • Bake for 1 hour, or until the cake is just set with a slight wobble. Cool in the pan, then slice, dust with icing sugar, and serve with cream and raspberries.

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