Torta Campagnola

Preparation info
  • Makes a

    24 cm

    cake
    • Difficulty

      Easy

Appears in
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Simple, feathery light and wonderful for breakfast. Or anytime really. The kind of cake your grandmother will have made.

Ingredients

  • 2 eggs, separated
  • 150 g ( oz) sugar
  • grated rind of

Method

Preheat the oven to 180°C (350°F/Gas 4). Butter and flour a round 24 cm (9½ inch) springform cake tin.

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,