Lemon Sponge

Lemon Sponge

This. was. DELICIOUS. I was so skeptical about this recipe, I've never made a "sponge" before. I had no idea what it was supposed to be in the end, and the instructions seemed devilishly simple. It is very simple, and yet what a spectacular end product. The dessert separates as it bakes into two layers, a fluffy cake-like layer on top and a creamy custard below. It presented very casual, if you wanted to dress it up for a party I would give it a dusting with powdered sugar, and garnish with raspberries and mint. It is served here, with lightly sweetened fresh whipped cream.





You may want to double the recipe, if serving more than 5 people. The picture above was a double-batch. Or alternately, you could bake individually in ramekins.

Ingredients

2 eggs
Juice of 1 lemon
1 tbsp flour
1 cup sugar
1 cup milk
dash of salt
1 tbsp butter

Directions

Mix sugar and flour together, add lemon juice and rind, slightly beaten egg yolks, melted butter, and salt. Stir in milk and mix well. Fold in stiffly beaten egg whites. Bake in buttered casserole set in a pan of hot water, at 350 degrees for 40 minutes.

Serve with whipped cream


Funnily enough, a link to dish almost exactly like this popped up on social media right after we made it! Check it out here: Lemon Pudding Cake