- Making time 30 minutes
- Preparation time 30 minutes
- 50 g plain flour
- Finely grated rind of ½ lemon
- Six egg white
- A quarter teaspoon of cream of tartar
- 200 g caster sugar
- Crystallized rose petals or flowers to decorate
For the topping
- 150 g lemon curd
- 125 ml soured cream
We are not trapped or locked up in these bones. No, no. We are free to change. And love changes us, and if we can love one another, we can break open the sky.
– Walter Mosley
- Sift the flour into a bowl stir in the lemon rind and set aside.
- Whisk the egg white salt and cream of tartar in a large clean bowl until stiff but moist-looking, gradually whisk in the sugar, a tablespoon at a time, until it has all been added, and whisk for a few minutes more until the meringue mixture is thick and glossy.
- Gently fold in the flour mixture using a metal spoon and a swirling figure-of-eight action, pour into a 20 cm non-stick angel cake tin, bake in a preheated oven, 190C, and set timer for 30 minutes until well risen, the cake is golden and springs back when gently pressed with a fingertip.
- Invert the tin to a wire rack and leave to cool, as it cools the cake will fall out of the tin, when cold, mix the lemon curd and soured cream and spread over the top of the cake, sprinkle with crystallized rose petals or flowers if using.
- To crystallize flowers such as rose petals or viola. Pansy or herb flowers, first make sure they are clean. Brush them with white egg then dust lightly with a little caster sugar, and leave to dry before using them to decorate the cake.