Post by Mamie on Oct 8, 2002 21:40:59 GMT -6
This recipe creates a sponge cake that comes to the surface while baking, with a great lemon sauce under it.
1 cup sugar
1/4 cup sifted all-purpose flour
2 tablespoons cooking oil
2 teaspoons grated lemon zest
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 beaten egg yolks
3 stiff beaten egg whites
Combine the sugar, flour, oil, and a dash of salt.
Add lemon zest, and juice.
Stir the milk into the egg yolks; add to lemon mix.
Fold in the egg whites.
Pour into 8--5ounce custard cups.
Set the custard cups into a shallow pan.
Pour hot water around them, 1 inch deep.
Bake at 325 40 minutes, or until the cake part is done.
1 cup sugar
1/4 cup sifted all-purpose flour
2 tablespoons cooking oil
2 teaspoons grated lemon zest
1/3 cup lemon juice
1 1/2 cups milk, scalded
3 beaten egg yolks
3 stiff beaten egg whites
Combine the sugar, flour, oil, and a dash of salt.
Add lemon zest, and juice.
Stir the milk into the egg yolks; add to lemon mix.
Fold in the egg whites.
Pour into 8--5ounce custard cups.
Set the custard cups into a shallow pan.
Pour hot water around them, 1 inch deep.
Bake at 325 40 minutes, or until the cake part is done.