Lemon Sponge Layer

A layer of luscious sauce topped with a delicious lemon sponge, Lemon Sponge Layer is simple to make and delightful to eat.

3 eggs, separated grated rind and juice of

1 lemon

8 fl. oz. milk

6 oz. sugar

1 teaspoon salt

1 oz. flour

Preheat the oven to warm 325 °F (Gas Mark 3, 170°C).

In a medium-sized mixing bowl, com-bine the egg yolks, lemon rind and juice and milk.

Add the sugar, salt and flour, beating with a wooden spoon until the mixture forms a smooth paste.

In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a spatula or large metal spoon, carefully fold the egg whites into the egg yolk mixture. Spoon the mixture into a 21/2-pint souffle dish and place it in the oven. Bake for 30 minutes or until the top of the pudding is firm and golden brown.

Remove the dish from the oven and serve immediately.

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