125g Butter
Grated Rind of 1 Lemon
1/2 Cup Chelsea Caster Sugar
3 Eggs, separated
1 Cup sifted Self Raising Flour
Pinch of Salt
Pinch of Cream of Tartar
1 Cup Jam of your choice

1 : Beat butter, lemon rind and Chelsea Caster Sugar until light and creamy. 
2 : Add egg yolks, one at a time, beating well after each addition. Mix in the sifted flour. 
3 : Beat the egg whites with salt and cream of tartar until soft peaks form. Fold into cake batter. 
4 : Pour into a greased 23cm springform tin. Smooth the surface. Drop teaspoonfuls of jam onto surface of cake (jam will sink during cooking). 
5 : Bake in oven preheated to 180oC for about 45 mins. Remove from oven.
Place on rack to cool slightly and then remove from tin.