Swiss Cakes

Ingredients

• 4 whole Large eggs (Used for weighing other ingredients and separated)
• 8 ounces Unsalted butter (Weight of 4 eggs, approximately 1 cup)
• 8 ounces All-purpose flour (Weight of 4 eggs, approximately 1¾ cups)
• 8 ounces Granulated sugar (Weight of 4 eggs, approximately 1 cup)
• 1 teaspoon Lemon zest, grated (Or use lemon essence instead)
• 10 drops Lemon essence or extract (Alternative to lemon zest)
• 1 teaspoon Rose water (Or substitute orange-flower water)
• 1 tablespoon Butter for greasing pan (For preparing the baking tin)

Instructions

1. 1Preheat oven to 350°F (175°C). Generously butter a 9-inch round cake tin or an 8x8-inch square baking pan.
2. 2Separate the egg yolks from the whites, placing them in separate bowls. Melt the butter gently in a small saucepan or microwave until just melted, then set aside to cool slightly.
3. 3In a large mixing bowl, beat the egg yolks with the sugar until light and fluffy, about 3-4 minutes. Add the grated lemon zest (or 10 drops of lemon essence) and the rose water (or orange-flower water). Beat until well combined.
4. 4Pour the melted butter into the egg yolk mixture and beat until fully incorporated, about 1 minute.
5. 5Gradually add the flour to the mixture, shaking it in slowly while beating continuously. Continue beating until the flour is well mixed and the batter is smooth, about 2-3 minutes.
6. 6In a clean bowl with clean beaters, beat the egg whites until they form stiff peaks, about 3-4 minutes. The whites should be glossy and hold their shape when the beaters are lifted.
7. 7Gently fold the beaten egg whites into the batter using a spatula, working carefully to maintain the airiness. Continue folding and then beat gently for a few minutes until the whites are fully incorporated and the batter is uniform.
8. 8Pour the batter into the prepared tin and smooth the top. Bake in the preheated oven for 30 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
9. 9Remove the cake from the oven and let it cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely before serving.