Lemon Sponge Pudding2014-10-02
- Servings : 6
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
- 4 oz (115g)plain flour
- 1 tsp baking powder
- ¼+⅛ tsp salt
- 4 oz (115g) butter or margarine,at room temperature
- 10 oz (300g) caster sugar
- finely grated rind and juice of 4 large lemons
- 4 eggs,separated
- 10 fl oz (300ml) milk
Preheat a 350°F/180°C/Gas 4 oven.Butter a 10 in (25 cm) baking dish.
Sift the flour,baking powder and ¼ teaspoon salt into a small bowl.Set aside.
With an electric mixer,beat together the butter or margarine,sugar and lemon rind .Beat in the egg yolks,one at a time.Mix in the flour mixture alternately with the milk and lemon juice (reserving a squeeze of juice),beginning and ending with the flour.
In a clean bowl,beat the egg whites with the ⅛ teaspoon salt and squeeze of lemon juice until stiff peaks form.Fold into the lemon mixture.
Pour into the prepared baking dish.Bake until golden brown,40-45 minutes.Serve hot.