Ginger lemon butter cake..

Grease and dust 6" round tin. Separate the egg yolk and whites. Pre heat the oven at 150 degree C. Sift the flour and baking powder thrice . Powder the granulated sugar and sift it once.

Keep the lemonzest and juice ready. Chop the ginger into very fine pieces and cook in 1 tbsp of water for a minute or two to remove the raw taste.

Beat the egg whites till stiff.

Cream the butter ,powdered sugar and lemon zest well.

Add lightly beaten egg yolks.

Fold in flour , cooked ginger , lemon juice and water starting and ending with flour. Do not stir the batter.Gently fold it using a rubber spatula.

Now very gently fold in beaten egg whites.

Transfer the batter into the prepared cake tin .

Bake for 35 -40 mins at 150 degree C or until done.