• 3 eggs, separated
  • 1 cup sugar, divided into two
  • 1/4 cup vegetable oil
  • 1/8 teaspoon salt
  • 1 punnet Freshzest Mint, just leaves, roughly chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest

Mint and Lemon Cake.


Preparation Time: 15 minutes

Cooking Time: 45 minutes

Serving Size: 10

  1. Preheat oven to 180 degrees C. Butter and flour an 8-inch round cake pan.
  2. In a large bowl, using an electric mixer, beat the egg whites to soft peaks. Add 1/2 cup sugar and beat until the mixture holds stiff peaks.
  3. In a separate large bowl, beat the vegetable oil, the remaining 1/2 cup sugar and salt. Add the egg yolks 1 at a time. Add the chopped mint, lemon juice and lemon zest. Add the flour and mix until just combined. Set aside.
  4. Slowly add 1/2 of the egg white mixture into the oil mixture. Using a rubber spatula, carefully fold in the remaining egg white mixture. Spread the batter into the prepared cake pan and bake for 40 to 45 minutes until a toothpick inserted into the middle of the cake comes out clean.
  5. Serve warm with whipped cream and a sprig of mint
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