Ingredients 2 cups semolina 1 ½ cups self-raising flour 1 cup sugar 1 cup margarine 5 eggs ½ teaspoon vanilla 2 teaspoons baking powder 1 teaspoon baking soda For the syrup 3 ½ cups sugar 3 cups water Lemon peel
Butter well a medium pan, and sprinkle the bottom and the sides with flour. Turn the pan upside down, so that the surplus flour falls off.
In a basin mix thoroughly the semolina with the flour, the vanilla, baking powder and soda. In another bowl beat the margarine with the sugar until light and fluffy. Separate the eggs. Beat the egg yolks very well and add little by little to the butter, beating well after each addition. Beat the egg whites until you have a nice meringue. Start adding a little of the flour mixture and a little of the meringue to the butter mixture. Don’t beat the mixture any more, fold gently with a spatula, so that you keep the air in the meringue.
When you have used up all the ingredients, pour the batter in the prepared pan. Put the pan in a preheated oven and bake for about 45 minutes at 180oC.
While the cake is in the oven, prepare the syrup. Place the sugar, water and lemon peel in a small pot and bring to the boil. Simmer for 5 minutes. Remove any form that forms on the surface. Keep the syrup hot.
When the cake is ready, remove it from the oven and let it cool down. Carefully pour the syrup evenly over the cake with a ladle. Pour it gently, because the cake is very light and it crumbles easily.
When the cake is cold, cut it in equal pieces and serve. You can serve it with whipped cream or vanilla ice-cream.