Feather light lemon Cake

6 eggs (whites and yolks separated)

2 teaspoons Cream of tartar

2 cups Cake flour

3 teaspoons baking powder

2ml SALT

½ cup sunflower oil

1 cup cold water (a little extra if your dough is too stiff to fold in the egg whites)

1 ½ cup white sugar

5ml of Lemon essence or Orange essence

Beat the egg whites to stiff

Mix all the dry ingredients and then add all the liquids to the flour mixture. Mix in the egg whites.

Butter two cake trays and spoon half of the mixture into each pan.

Bake at 180C for 30 minutes.

Ice the cakes with your favorite lemon icing.

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