It’s a small mercy we’re living at the top of an almost vertical hill or I might have turned into the size of a house by now. Apparently that’s what happens when you bake a cake a day. My latest creation is a lemon yoghurt cake. Not a “lemon yoga cake” as my friend Chris thought I said when I offered him a slice (no, you don’t stand on your head while it bakes). Must be that Aussie accent of mine wreaking havoc yet again. Apparently it’s “yog-hurt” not “yo-ghurt”. Yeah, we’ll see about that. The inspiration came from my lovely neighbour who brought over a slice of homemade lemon drizzle cake last week. Yes, she should have wings and a halo, and no, you can’t have her.
My gluten-free lemon yoghurt creation hails from England’s caking guru, Mary Berry. She has a baking bible called Mary Berry’s Ultimate Cake Book (Second Edition) which has me drooling at every page. My adaptations include the use of gluten-free self-raising flour, reducing the amount of sugar (who am I kidding), and the addition of vanilla essence and xanthan gum (a handy binder in gluten-free baking). I also reduced the baking time from an hour to 40 minutes, but that could be because my oven is still broken and I’m currently using the grill as a makeshift oven. Don’t ask.
The trickiest part of this recipe involves the egg whites. Here’s a how-to video from Delia Smith on how to beat the eggs to the soft-peak stage. It’s not difficult – you just want to make sure you don’t overbeat the eggs as once hard peaks form it’s too late to go back. Also, take special care when mixing the egg white mixture into the cake batter. You might find this video useful. It’s all about cutting, turning and folding.