Difference between revisions of "Lemon Sponge"
RealRecipes (talk | contribs) m (moved Cookbook:Lemon Sponge to Lemon Sponge: Text replace - "Cookbook:" to "") |
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{{recipesummary|Cake recipes|4|1 hour|3}} | {{recipesummary|Cake recipes|4|1 hour|3}} | ||
| − | + | | [[Cuisine of the United States|American cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Cake|Cake]] | |
==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Cup|cup]] [[Sugar|sugar]] |
| − | * 3 [[ | + | * 3 [[Tablespoon|tablespoons]] [[Flour|flour]] |
| − | * juice and [[ | + | * juice and [[Zest|zest]] of 1 [[Lemon|lemon]] |
| − | * 2 [[ | + | * 2 [[Egg|eggs]], separated |
| − | * 1 tablespoon [[ | + | * 1 tablespoon [[Butter|butter]] |
| − | * [[ | + | * [[Pinch|pinch]] of [[Salt|salt]] |
| − | * 1 cup [[ | + | * 1 cup [[Milk|milk]] |
==Procedure== | ==Procedure== | ||
| Line 18: | Line 18: | ||
# Mix the sugar and flour together and add the lemon juice and zest, yolks, butter and salt. | # Mix the sugar and flour together and add the lemon juice and zest, yolks, butter and salt. | ||
# Stir in the milk and mix well. | # Stir in the milk and mix well. | ||
| − | # [[ | + | # [[Beat|Beat]] the [[Egg White|egg whites]] until stiff and fold into the first mixture. |
# Pour into custard cups (or ramekins). | # Pour into custard cups (or ramekins). | ||
| − | # Set the cups in a pan of hot water and bake at [[ | + | # Set the cups in a pan of hot water and bake at [[Oven_temperatures|350°F]] for about 40 minutes. |
==Tips, Notes, and Variations== | ==Tips, Notes, and Variations== | ||
| Line 26: | Line 26: | ||
* The sponge may also be baked in a pie shell. | * The sponge may also be baked in a pie shell. | ||
| − | + | ||
| − | [[Category:American | + | [[Category:American Recipes|{{PAGENAME}}]] |
| − | [[Category:Dessert | + | [[Category:Dessert Recipes|{{PAGENAME}}]] |
| − | [[Category:Cake | + | [[Category:Cake Recipes|{{PAGENAME}}]] |
| − | [[Category:Vegetarian | + | [[Category:Vegetarian Recipes|{{PAGENAME}}]] |
Latest revision as of 14:35, 9 May 2012
| Lemon Sponge | |
|---|---|
| Category: | Cake recipes |
| Servings: | 4 |
| Time: | 1 hour |
| Difficulty: |  |
| American cuisine | Vegetarian Cuisine | Cake
Ingredients
- 1 cup sugar
- 3 tablespoons flour
- juice and zest of 1 lemon
- 2 eggs, separated
- 1 tablespoon butter
- pinch of salt
- 1 cup milk
Procedure
- Slightly beat egg yolks.
- Mix the sugar and flour together and add the lemon juice and zest, yolks, butter and salt.
- Stir in the milk and mix well.
- Beat the egg whites until stiff and fold into the first mixture.
- Pour into custard cups (or ramekins).
- Set the cups in a pan of hot water and bake at 350°F for about 40 minutes.
Tips, Notes, and Variations
- The sponge may also be baked in a pie shell.
