Ingredients 200g soy butter
1 cup caster sugar
2 teas lemon rind grated
4 separated eggs
2¼ c (280g) AP flour
⅓ c soy flour (35g)
1 teas baking powder
1 teas bicarbonate of soda
200g vanilla soy yogurt
Lemon syrup 2 teas grated lemon peel
1 large strip lemon rind
½ c lemon juice
¾ c castor sugar
1 fresh lemon leaf, optional
Instructions Preheat the oven to 350. Lightly grease a 22cm spring form and line the base with baking paper. Beat the soy butter sugar and lemon rind until light and creamy. Add the egg yolks one at a time. Transfer to a large bowl. Sift in the flours, baking powder and soda. Fold into the creamed mixture in thirds. Beat the egg whites until firm, but not stiff. Fold in a small amount, then the total into the mix.Spoon in the bake tin and smooth the surface. Bake for 50 minutes or until a skewer comes out clean. Cover with foil the last 15minutes if the surface is browning too much. Leave in the tin and place on a metal tray. Insert small holes all over the surface of the cake with a thin skewer.For the lemon syrup, combine the rinds and juice, sugar, lemon leaf and ¼ c water in a small sauce pan. Stir over low heat until sugar is dissolved. Boil for 10 minutes without stirring. Remove the lemon strip and leaf and reserve. Pour the hot syrup over the warm cake and leave the 20 minutes to allow the syrup to absorb. Remove the cake form the tin and garnish with lemon strip and leaf.
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