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Lemon Sponge

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | American cuisine | Vegetarian Cuisine | Dessert | Cake

Prep: 0 min Cook: 0 min Servings: 4 Difficulty: medium

Categories: Dessert, Drink, Vegetarian, Baked

Tags: baking, inexpensive, medium difficulty, recipes for cake, recipes for dessert, recipes using butter, recipes using egg, recipes using granulated sugar, recipes using lemon juice, recipes using lemon zest, recipes using wheat flour, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ALemon_Sponge)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ALemon%20Sponge&oldid=4523366

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

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

Directions

  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

The sponge may also be baked in a pie shell.