Lemon Sponge
Half pudding, half cake - half I don't have to go buy anything fancy...
Prep Time - 30 minutes
Cook Time 1 minutes
Resting Time -
Total Time - 1 hours 30 minutes
Equipment
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Determination
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casserole dish (i know right)
Ingredients
Le Cake
- Yolks of 3 large eggs, reserve whites
- 1 cup (200g) granulated sugar
- Zest of 1 lemon
- 3 tbsp all-purpose flour
- 1 cup (235ml) whole milk
- Juice of 1 lemon
- 1/2 tsp salt
Instructions
Cake
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Preheat the oven to 325ºF (165ºC). Lightly grease a 11/2 quart (1.4L) casserole dish
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In a large bowl, lightly whisk together the egg yolks, sugar, and lemon zest.
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Mix in the flour alternately with the milk.
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Mix in the lemon juice.
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In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with which an electric hand mixer is to be used, beat the reserved egg whites and salt until stiff. Fold into the first mixture in three additions.
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Pour the mixture into the prepared dish
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Place the casserole dish into a larger roasting pan, filling the roasting pan up with enough boiling water to fill at least halfway up the casserole dish. It is best to fill the larger pan with water once on the oven grate, as to not risk spilling hot water.
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Bake for 60 to 65 minutes. Serve warm.