Lemon Fridge Cake

Ingredients : Serves 4

6 eggs
150 g/5 oz caster (superfine) sugar
15 ml/1 tbsp water
100 g/4 oz self-raising (self-rising) flour
1 egg yolk
175 g/6 oz icing (confectioners') sugar
15 oz/0.5 oz/1 tbsp powdered gelatin

Grated rind and juice of 1 lemon
150 ml/0.25 pt double (heavy) cream

Method :

Cream three of the eggs with the caster sugar until pale and thick, then add the water and fold in the flour. Spoon into two greased 20 cm/8 in round cake tins (pans) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 12 minutes until springy to the touch. Turn out on to a wire rack and leave to cool.

Whisk the remaining eggs and the egg yolk with the icing sugar until frothy. Soften the gelatin in the lemon juice in a small bowl. Stand the bowl in a pan of hot water and leave until dissolved. Whisk the cream until stiff. Stir the gelatin and lemon rind into the egg mixture, then fold in the whipped cream. Return one of the sponge cakes to its tin, then spoon the cream mixture over the top. Cover with the other cake and chill before serving.