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Cardinal Cake

A community recipe by

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...

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.
  • Tell us what you think