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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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The batter separate to form a light sponge on top of a lovely tangy sauce. Super yummy :P Ingredients:
85 g butter, softened |
4 lemons, juice and zest of |
150 g caster sugar |
4 eggs, separated |
1/2 teaspoon baking powder |
50 g plain flour |
75 ml milk |
Directions:
1. Preheat the oven to 180°C/gas4. Use 10g of butter to grease a 1 ltr ovenproof dish. Beat the zest, remaining butter and sugar together with a electric whisk until light and creamy. Add the lemon juice and egg yolks a little at a time, beating between each addition. Sieve the baking powder, flour and a pinch of salt over and fold together. Stir in the milk.
2. In a clean bowl, whisk the egg whites until soft peaks form, then fold into the other ingredients carefully. Pour into the prepared dish. Stand dish in a high sided roasting tin and pour boiling water in the tin to come halfway up the side of the dish. Bake for 35 minutes, until puffed up and golden.
3. Serve at once with cream or ice cream.
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