butter, melted, to grease
210g (1 cup) castor sugar
40g (1/3 cup) cake flour
15ml (1 tbsp) lemon zest
15ml (1 tbsp) lime zest
80g butter, melted and cooled
4 large eggs, separated
500ml (2 cups) milk
mascarpone, to serve
icing sugar, to dust
1 Preheat the oven to 180°C. Grease a 2L round ovenproof dish with melted butter.
2 Place 125ml (½ cup) of the castor sugar, the flour, lemon and lime zest, melted butter and egg yolks in a large bowl. Whisk until well combined and add the milk.
3 Use an electric beater to beat the egg whites until soft peaks form. Gradually add the remaining castor sugar and whisk until thick and glossy.
4 Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches, folding gently. Pour into the prepared dish and place in a baking dish. Fill halfway up the sides with cold water.
5 Bake until set, about 40 – 45 minutes. Dust with the icing sugar before serving with the mascarpone.
Source: Food & Home Entertainment/Amanda Swanepoel
All the Recipes, Articles and Photos we share are copyrighted to their respective owners (original creatos) and we don't claim any right or ownership on them. We re-share (or modify) only what articles and recipes our users, fans and people send to us or ask from us on our different social media platforms. We credit the authors if we know who created the article. If we have shared any thing that you own the copyright and want to get credited or want to remove it from our site, please contact us by clicking here... Thank You!