Nutritional Info

Nutrition Facts

Serving Size 1 (30g)

Calories 24
Calories from Fat 4 (17%)
Amount Per Serving %DIV
Total Fat 0.5g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 7.4mg 2%
Sodium 58.1mg 3%
Potassium 22.8mg 0%
Total Carbohydrate 1.3g 0%
Dietary Fiber 0.1g 0%
Sugars 0.5g
Protein 2.6g 5%

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Recipe Description
This cake is so light and airy, perfect for serving after a barbecued dinner, or an afternoon social.
Prep time
40 min
Cook time
25 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
3 Ounce(oz)  caster sugar
2 Ounce(oz)  plain flour, sifted
2   eggs, separated
2 Tablespoon(T)  water
1 Tablespoon(T)  gelatine
4 Ounce(oz)  low fat fromage frais
1 Tablespoon(T)  lemon juice
4 Ounce(oz)  icing sugar, sifted
1   lemon rind, grated
1   lemon shreds, to decorate
2   eggs


Preheat the oven to 350 degrees F. Grease and line an 8 inch loose bottomed cake tin. Whisk the eggs, sugar and lemon rind together, until mousse like. Gently fold in the flour, then turn the mixture into the tin. Bake for 20 to 25 minutes until the cake springs back when lightly pressed in the center. Turn on to a wire rack. Once cold, split the cake in half horizontally and return the lower half to the clean cake tin. To make the filling: Put the egg yolks, sugar, lemon rind and juice in a bowl. Beat with a hand-held electric whisk until thick, pale and creamy. Pour the water into a heat proof bowl, and sprinkle the gelatin on top. Leave until spongy, then stir over simmering water until dissolved. Cool, then whisk into the yolk mixture. Fold in the fromage frais. When the mixture begins to set, whisk the egg whites to soft peaks. Fold the egg whites into the mousse. Pour the lemon mousse over the sponge in the cake tin, spreading it to the edges. Set the second layer of sponge on top and chill until set. Slide a palette knife dipped in hot water between the tin and the cake to loosen it. Transfer to a plate. To make icing, add enough lemon juice to the icing sugar to make a mixture thick enough to coat the back of a wooden spoon. Pour over the cake. Decorate with lemon shreds.

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