Simple, feathery light and wonderful for breakfast. Or anytime really. The kind of cake your grandmother will have made.
Whip the egg whites to snowy peaks in a bowl first so you don’t have to wash the beaters. In another bowl, use the beaters to whip the egg yolks, sugar, lemon rind and juice, vanilla and olive oil until creamy. Add the milk and mix in well to blend. Beat in the flour and baking powder.
Fold the beaten egg whites through and scrape out into the prepared tin.
© 2012 All rights reserved. Published by Murdoch Books.