Lemon Soufflé Cake
This cake looks spectacular when it comes out of the oven, then it gradually sinks and looks rather underwhelming. But don’t be deceived – you’d be hard-pressed to find a more delicious dessert cake. Once it’s been chilled and topped with that glorious mix of yoghurt and crème fraîche, it becomes the lightest, most moreish cake you have ever tasted, with a cheesecake-like texture. Serves 8 / GF · V if vegetarian sour cream or crème fraîche is used.
5 large (size 7) eggs, separated½ cup sugar¼ cup honey1 tsp vanilla extract finely grated zest of 1 lemon¼ cup strained lemon juice1 tsp orange blossom water (optional)1 cup sour cream or creme fraiche1 cup Greek yoghurt⅓ cup ground almonds⅓ cup maize cornflour or rice flour
