- 4 eggs, separated
- 125g granulated sugar
- 200g tub of creme fraiche
- 1 large unwaxed lemon
- 125g chestnut flour
- 2 tsp baking powder
- icing sugar for dusting
Heat the oven to 180*C. Butter and line a 20cm round cake tin.
Put the egg yolks into a mixing bowl with the granulated sugar and - using an electric whisk - beat for a 1-2 minutes until light and creamy. Stir in the creme fraiche and lemon zest. Add the sifted flour and baking powder.
In a separate bowl whisk the egg whites until stiff, then fold into the cake mix.
Pour into the tin and bake for 35-45mins until the cake feels firm to the touch. Cool in the tin for 5 minutes, then turn out and cool completely on a wire rack. Dust with icing sugar and serve.