butter, melted, to grease
210g (1 cup) castor sugar
40g (1/3 cup) cake flour
15ml (1 tbsp) lemon zest
15ml (1 tbsp) lime zest
80g butter, melted and cooled
4 large eggs, separated
00ml (2 cups) milk
mascarpone, to serve
icing sugar, to dust
1 Preheat the oven to 180°C. Grease a 2L round ovenproof dish with melted butter.
2 Place 125ml (½ cup) of the castor sugar, the flour, lemon and lime zest, melted butter and egg yolks in a large bowl. Whisk until well combined and add the milk.
3 Use an electric beater to beat the egg whites until soft peaks form. Gradually add the remaining castor sugar and whisk until thick and glossy.
4 Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches, folding gently. Pour into the prepared dish and place in a baking dish. Fill halfway up the sides with cold water.
5 Bake until set, about 40 – 45 minutes. Dust with the icing sugar before serving with the mascarpone.