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Ingredientes
- 8 x Large eggs, separated
- 1Â 1/4 c. sugar
- 1 x lemon, (juice and rind)
- Â Â approx. 2 tbsp. raspberry jam
- 1/2 c. cake meal and 1/2 c. potato starch, combined
- 1/4 tsp salt
- Â Â crushed walnuts, if you like
Direcciones
- Spray a tube pan with non stick spray. Cover bottom and sides with parchment paper. Spray again and set aside. Beat egg whites and salt till stiff peaks appear. Place in fridge to keep. (Make sure you have no egg yolk in the batter.)
- Beat yolks and sugar till smooth and light. Add in lemon juice and rind, jam and dry ingredients and mix well. Gently fold egg whites into mix. (I sometimes rebeat the whites before adding to the mix.) Pour into prepared tube pan and sprinkle top with nuts if you like. Bake in 325 oven approx. one hour. Be sure not to slam doors or possibly open the oven before the required time - you may end up with a pancake!
- Remove the cake and invert on cooling rack till it comes out of pan. When cold, turn cake over so which nuts are on top. Garnish plate with raspberries and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 677g | |
| Calories 1546 | |
| Calories from Fat 358 | 23% |
| Total Fat 39.87g | 50% |
| Saturated Fat 12.29g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 1668mg | 556% |
| Sodium 1134mg | 47% |
| Potassium 580mg | 17% |
| Total Carbs 255.97g | 68% |
| Dietary Fiber 0.9g | 3% |
| Sugars 253.6g | 169% |
| Protein 50.07g | 80% |
