Ingredients
- ½ cup (115 grams) polenta (ordinary or quick cook), plus extra for dusting
- 1 cup (125 grams) plain flour
- 1 ½ teaspoon baking powder
- 2 large eggs, plus 3 egg whites
- ¾ cup (175 grams) caster sugar
- 3 lemons, rind and juice
- 1 teaspoon vanilla paste or extract
- 100 millitres vegetable oil
- 150 millitres buttermilk
Method
Step 1
Preheat oven to 180°C. Grease and line base of a 20 centimetre ring tin. Dust the tin with a little polenta.Step 2
Sift flour and baking powder together in a bowl, then stir in the polenta.Step 3
In another bowl whisk the whole eggs with the sugar together until pale and thick. In a separate bowl whisk the egg whites until stiff peaks form.Step 4
Add the polenta mixture, lemon rind and juice, vanilla, oil and buttermilk to the whole egg mixture. Then carefully fold the whisked egg whites into the polenta mix, using a large metal spoon. Mix until the egg white is barely visible.Step 5
Spoon the mixture into the prepared tin and bake for 30 minutes, or until a skewer inserted into cake comes out clean. Transfer to a wire rack and leave to cool completely.Step 6
Cut into slices and serve with yoghurt and fresh fruit.