Cardinal Cake

A community recipe by Edda

Not tested or verified by Nigella.com

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Introduction

Delicately perfumed with lemon zest and light. Just the thing I like with a nice cup of tea (or coffee). I got to know this cake as a child in Switzerland and was over the moon when I got a recipe. Glad to be sharing it with you all...

Ingredients

Serves: 8

Metric Cups

For the Part A

175 grams sugar
2 eggs (whole eggs)
3 egg yolks
1 lemon zest (grated)

For the Part B

3 egg whites
1 pinch of salt
1 pinch of bicarbonate of soda
2 tablespoons sugar
200 grams flour
150 grams butter (melted then cooled but still liquid)

For the Part A

6⅙ ounces sugar
2 eggs (whole eggs)
3 egg yolks
1 lemon zest (grated)

For the Part B

3 egg whites
1 pinch of salt
1 pinch of baking soda
2 tablespoons sugar
7 ounces flour
5⅓ ounces butter (melted then cooled but still liquid)

Method

Cardinal Cake is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Combine (A) and whisk until the mixture goes fluffy and white.

Whisk (B) until the stiff peak stage, add the two spoons of sugar and whisk for a little longer. Fold into (A).

Add the flour a little bit at a time, and fold in using a rubber spatula. Fold in the butter.

Pour in a 28-30 cm long cake tin and bake for 45 minutes in an oven that was preheated at 180°C.

Once the cake is cool, it is traditionally decorated by painting it with heated and sieved apricot jam, then dusted with icing sugar. Keeps for a week in the fridge, wrapped in tin foil.

Combine (A) and whisk until the mixture goes fluffy and white.

Whisk (B) until the stiff peak stage, add the two spoons of sugar and whisk for a little longer. Fold into (A).

Add the flour a little bit at a time, and fold in using a rubber spatula. Fold in the butter.

Pour in a 28-30 cm long cake tin and bake for 45 minutes in an oven that was preheated at 180°C.

Once the cake is cool, it is traditionally decorated by painting it with heated and sieved apricot jam, then dusted with icing sugar. Keeps for a week in the fridge, wrapped in tin foil.