SLIMMING LEMON DRIZZLE CAKE

Instructions

1. Preheat the oven to 180C (350F). Line the bottom of an 8inch (20cm) cake with greaseproof paper and lightly spray with cake release.
2. Separate the eggs and put the egg whites into the bowl of your stand mixer. Add a pinch of salt and whisk on low speed until frothy. Increase the speed to medium high and continue whisking until you have firm peaks. Transfer to a clean bowl.
3. Add the egg yolks, sweetener and lemon juice and zest to the mixing bowl (no need to clean) and whisk on high speed for 3-5 minutes until lightened almost double in volume.
4. Sieve half the flour and bicarbonate of soda into the bowl and fold it in.
5. Add half the egg whites and fold in then add remaining flour and mix in.
6. Add the remaining egg whites and lightly fold them, scraping the bottom and sides of your bowl with a spatula so the batter is evenly mixed. Try to retain as much of the volume of the egg whites as possible.
7. Transfer to the prepared cake tin and bake for 35 minutes until cake is risen and firm. Cool in the tin for 10 minutes.
8. Prepare the lemon syrup: put the juice and sweetener into a small saucepan and heat gently, stirring, until sweetener has dissolved.
9. Prick the cake with a skewer a few times and pour in the syrup. Allow for the syrup to absorb then turn out the cake onto a plate or stand. The cake might sink a little at this point, this is normal.
10. Mix the Sukrin icing sugar with enough lemon juice so that it creates a glaze that slowly drips off a spoon. Drizzle over the cake, decorate with lemon zest then slice and serve immediately.