Lemon Castella Cake

Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.

To the 5 egg whites mix it on low speed until it is frothy and bubbly. About 45 seconds.

Add in half the lemon juice and half the caster sugar and mix on medium speed until it has increased about twice in volume. About 2 minutes.

Proceed to add in the remaining sugar and lemon juice and mix on medium high until the ribbon stage, or very soft peaks. You know you have reached here when you release your mixer and the egg white droops over very fast, and only disintegrates back into the main mixture over about 5-6 minutes. About 4 minutes of mixing.

Add in the 5 egg yolks and lemon zest on low speed, until a single uniform colour is observed.

Add in the sifted bread flour on low speed until just dissolved.

Pour it into the baking tray. Hit the baking tray against the counter or floor to dislodge excessive air bubbles.

Bake for about 38-45 minutes or until it is golden brown on the top, retracts from the sides of the pan and springy to touch ( do not touch too long or you will burn yourself ).

Immediately when it comes out of the oven, brush some lemon juice across the surface and rest it for 10 minutes.

Then, invert the pan upside down and wrap it with parchment paper or aluminium foil and store it in the refrigerator for about 2 hours to maintain moisture.

Cut using a sawing motion, with a sharp preferably serrated knife when ready to serve. Cut off the edges if desired.