Ingredients: <br />6 large eggs, separated <br />3/4 cup (160g) granulated sugar, divided <br />Pinch coarse salt <br />3 Tbsp (35 mL) neutral oil (vegetable, canola, walnut, etc) <br />1/4 cup (60 mL) lemon juice <br />Zest of 2 lemons <br />3/4 cup (110g) all-purpose flour <br />1 Tbsp (15 mL) cornstarch <br />Icing sugar, for dusting <br /> <br />Method: <br />Preheat the oven to 325°F (160ºC) <br />In a stand mixer with the whisk attachment, combine the egg yolks, 2 Tbsp of granulated sugar, and salt. <br />Whisk the yolks until they change from dark and glossy to light and frothy, then gradually drizzle in the oil with the mixer running at high speed. <br />Mix in the lemon juice and zest. <br />Mix the dry ingredients together, then fold into the egg yolk mixture. <br />In a separate bowl with a clean whisk, beat the egg whites until foamy. <br />Gradually add the remaining sugar, and whip to a stiff peak meringue. <br />Fold the meringue into the egg yolk/flour mixture, mixing until no streaks of egg white remain. <br />Scoop the batter into the prepared pan, and smooth the top. <br /> <br />Bake for 45 to 60 minutes, until the top is golden brown and the centre springs back when lightly touched. <br />Careful not to overbake… this cake can become very dry if overbaked! <br />Cool the cake completely in the pan on a wire rack. <br />When cool; release from the pan and move to a serving plate. <br />Dust with icing sugar.
