Lemon and prosecco cake
This lemon and Prosecco cake is very light and fluffy, so it’s perfect for a spring afternoon tea, garden party or celebrating anniversaries. It’s relatively easy to make – just remember not to take it out of the oven too quickly as it might collapse. Serve with Prosecco!
Ingredients
Method
- Preheat the oven to 180°C.
- Separate the eggs into two mixing bowls.
- Mix the egg yolks with sugar, then add the Prosecco, lemon zest, lemon juice and vanilla essence. Add the flour and baking powder, gently stir through.
- In another bowl, using an electric whisk, beat the egg whites until stiff. Add a spoonful to the champagne mixture, stir, then fold in the rest.
- Grease and line a cake tin, then fold in the batter. Even the top.
- Bake at 180°C for 25 minutes, then reduce the temperature to 150°C and bake for a further 20 minutes until golden.
- Turn off the oven, open its door and leave the cake to cool gradually – this way it shouldn’t collapse.
- Sprinkle with icing sugar before serving.