Cookbook:Lemon Sponge

Lemon Sponge
Category	Cake recipes
Servings	4
Time	1 hour
Difficulty

Cookbook | Ingredients | Recipes | American cuisine | Vegetarian Cuisine | Dessert | Cake

Ingredients

• 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

1. Lightly beat egg yolks.
2. Mix the sugar and flour together, then add the lemon juice and zest, yolks, butter and salt.
3. Stir in the milk and mix well.
4. Whip the egg whites until stiff and fold into the first mixture.
5. Pour batter into custard cups or ramekins.
6. Set the cups in a pan of hot water and bake at 350 °F (177 °C) for about 40 minutes.

Notes, tips, and variations

• The sponge may also be baked in a pie shell.