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1
Preheat the oven to 180c
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2
Grease and line an 8in loose bottomed cake tin.
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3
Whisk the eggs, sugar and zest together until it becomes light and fluffy.
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4
Gently fold in the sieved flour mix and xanthan
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5
Pour into the prepared baking tin and bake for 25 mins.
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6
Transfer to a cooling rack
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7
When the sponge is completely cooled, split it in half horizontally and return the bottom half to the clean cake tin.
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8
Separate the eggs and whisk the whites until forming soft peaks, set aside,.
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9
Whisk the yolks, sugar and lemon zest and juice together until pale and creamy.
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10
Pour the water into a heatproof bowl and sprinkle the gelatine on top, leave until it becomes spongy then stir until completely dissolved.
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11
Allow to cool then whisk in the yolk mixture.
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12
Fold in the fromage frais.
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13
Wait until the mixture begins to set, then fold in the whites
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14
Pour the mixture over the sponge in the tin, spreading evenly to the edges, sit the second layer of sponge on top and chill until set (approx.
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15
1 hour).
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16
To make the icing add enough lemon juice to the icing sugar to make a thick pouring consistency.
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17
Pour over the top of the cake and spread evenly to the edges
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18
Carefully remove the cake from the baking tin and transfer to a serving dish.
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19
Decorate with shreds of lemon peel dredged in caster sugar.
