Light, lemony and made with only six ingredients, this lemon custard cake is perfect for any occasion. Here's how to make it ...

Here’s how to swap common ingredients like tofu and bananas for eggs, whether you can’t find eggs at the grocery store or are ...

Butter 1 (12-inch-wide, 2-inch-tall) round cake pan; line bottom with parchment paper (see Note). Sift together flour and baking powder into a large bowl. Set aside. Beat egg whites and salt in a ...

2. Soften gelatin in water. Lorrie’s trick is use a microwave safe container and put it in the microwave for about 10 seconds ...

Cool the cake in the tin on a rack for 10 minutes ... sprinkle with the remaining caster sugar. Continue beating until the egg whites hold a stiff peak. Gently stir about one quarter of the ...

Grease a 20cm/8in non-stick cake tin with a little olive oil cooking spray. Using an electric hand whisk, beat the egg whites with a pinch of salt until stiff peaks form when the whisk is removed ...

Pour into a greased and floured 8 inch square pan. Bake at 325 degrees F for about 55-60 minutes or until toothpick comes out clean. Cool in pan on wire rack. When completely cold, frost with a ...