4 free-range eggs, separated
2 tsp vanilla paste
Finely grated zest and juice of 2 lemons
1 cup icing sugar
1 cup plain flour
1 tsp bicarbonate of soda
125g unsalted butter, melted
425ml milk, warmed
½ tsp cream of tartar
¼ cup caster sugar
Warmed berries, whipped cream and icing sugar, to serve
Preheat oven to 170C fan-forced (190C conventional). Put yolks, vanilla, zest and icing sugar in a bowl and whisk for 5 minutes, until very light. Sift flour and bicarb together and fold in, alternating with butter, lemon juice and milk.
Whisk egg whites and cream of tartar until foamy, then add 2 teaspoons caster sugar and continue whisking, adding sugar a little at a time, until soft peaks form. Fold gently into lemon mix.
Spoon into a well-buttered 2L baking dish. Bake for 45-50 minutes, until just firm to touch and top has darkened slightly. Serve hot with berries, cream and a dusting of icing sugar.