Cookbook:Lemon Sponge

| 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 for about 40 minutes.

Notes, tips, and variations

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