Lemon fluff with limoncello cream

Method

1. Heat the oven to 180°C/160°C fan/gas 4. Using an electric mixer, beat the butter in a mixing bowl until really soft. Add the caster sugar and whisk until pale and fluffy. Whisk in the egg yolks, one by one, then stir in the flour, lemon zest (see tip) and juice and the milk.
2. In a separate bowl, use an electric mixer to whisk the egg whites to stiff peaks, then gently fold into the lemon mixture using a large metal spoon. Pour into the prepared dish, put in a deep roasting tin, then pour in boiling water to halfway up the sides of the dish. Bake for 35-40 minutes until golden. (Or divide among 6 ramekins in a roasting tin half-filled with boiling water and bake for 20-25 minutes until golden.)
3. Serve warm, dusted with icing sugar and topped with limoncello-flavoured cream or crème fraîche.