Cookbook:Lemon Sponge
| Lemon Sponge | |
|---|---|
| Category | Cake recipes |
| Servings | 4 |
| Time | 1 hour |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Dessert | Cake
Ingredients
[edit | edit source]- 1 cup (225 g/7.9 oz) granulated sugar
- 3 tablespoons flour
- 1 lemon, zested and juiced
- 2 eggs, separated
- 1 tablespoon butter
- 1 pinch of salt
- 1 cup (250 ml/8.5 oz) milk
Procedure
[edit | edit source]- Lightly beat egg yolks.
- Mix the sugar and flour together, then add the lemon juice and zest, yolks, butter and salt.
- Stir in the milk and mix well.
- Whip the egg whites until stiff and fold into the first mixture.
- Pour batter into custard cups or ramekins.
- Set the cups in a pan of hot water and bake at 350 °F (177 °C) for about 40 minutes.
Notes, tips, and variations
[edit | edit source]- The sponge may also be baked in a pie shell.