Mitzie Wilson's Lemon Angel Cake

Marzipan-topped hot cross muffins, lemony Easter biscuits, traditional simnel cake spoil the family with some homemade treats this weekend.

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   1. Preheat the oven to 160°C/140°C fan/ gas 3. Grease and line the base of two 20cm round cake tins. Make crystallised primroses, see step 4.
   2. Place the egg whites, salt and cream of tartar in a clean, grease-free bowl and whisk with an electric mixer until they form soft peaks. Add the caster and icing sugar a spoonful at a time, whisking well between each addition until the mixture is smooth and glossy. Fold in half the flour, then fold in the remainder with the lemon rind and vanilla essence, using a large metal spoon. Divide the mixture between the cake tins and bake for 30 minutes until golden brown. Allow to cool completely, then remove from the tin. The cake will keep for 2-3 days in a cake tin.
   3. Whip the double cream until it just holds its shape, then spread over one cake. Do the same with the lemon curd. Place the other cake on top, dust with icing sugar and decorate with primroses.
   4. To make crystallised primroses: reserve a dessertspoonful of egg white from the 8 whites you've separated for the cake - take each primrose and brush both sides with egg white and dust with caster sugar.