Ingredients
170ml/6fl oz buttermilk
2 free-range eggs, separated
2 tbsp lemon juice
3 tsp grated lemon zest
1 tsp vanilla essence
25g/1oz unsalted butter, melted, plus extra for cooking
90g/3¼oz plain flour
1 tsp baking powder
3 tbsp caster sugar
pinch of salt
To serve
200g/7oz strawberries, halved
1 tbsp honey
icing sugar
Method
1. Place the buttermilk, egg yolks, lemon juice, lemon zest and vanilla essence into a bowl and stir well to combine. Add the melted butter and stir again.
2. Sift the flour, baking powder, caster sugar and salt into a large bowl. Make a well in the centre and gradually stir in the buttermilk mixture, until the dry ingredients are just moistened, being careful not to over mix.
3. Place the egg whites in a dry, clean bowl and beat until soft peaks form. Gently fold the egg whites into the batter mixture, using a large metal spoon.
4. Melt a small knob of butter in a non-stick frying pan over a medium heat and, when foaming, place two tablespoons of batter per cake into the pan.
5. Cook each cake until golden brown on the underside and appearing dry at the edges, then carefully turn the cake over and cook the other side.
6. When each cake is cooked, transfer to a plate and keep warm while cooking the remaining batter in batches.
7. To serve, toss the fresh strawberries with the honey and a light dusting of icing sugar.
8. Dust the lemon soufflé cakes with icing sugar and serve with the strawberries.
