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1
Heat oven to 180AC.
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2
Grease a round cake tin, then line the base with parchment.
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3
Using electric beater, whisk the egg whites, cream of tartar and a pinch of salt until stiff but not dry.
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4
Add a tablespoon of sugar, then whisk until the mixture thickens again to make stiff peaks.
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5
Repeat with the rest of the sugar, spoon by spoon, until the mix resembles thick shiny shaving foam.
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6
Set aside.
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7
Crack the eggs into a large mixing bowl, add the sugar, spoon by spoon, then whisk with electric beater until thick, light and creamy.
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8
Add the flour and baking powder alternately with the diluted milk, beginning and ending with flour.
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9
Add lemon rind and beat until well blended.
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10
Gently fold a third of the meringue into the cake mixture to loosen it.
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11
Fold in the remaining egg white mixture until even.
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12
Slowly pour the batter into the tin, then use a spatula to get every last bit from the bowl.
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13
Bake for 30-35 minutes, or until the cake is risen and set on top.
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14
Cool the cake in its tin on a rack.
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15
Carefully remove the cake from its tin into a serving plate, slice the cake horizontally, then spread margarine in one disk and sprinkle icing sugar.
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16
Put the two disks together, and spread margarine over the top and sides of the cake.
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17
Dust with icing sugar.
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18
Leave to set for a few minutes, and either chill for a few hours, or serve straight away.
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19
Share and enjoy.
