I’ve been concentrating on updating my main website, adding new recipes and changing the page layout a bit…

This together with a couple of bouts in hospital explains why I haven’t posted here recently

In an attempt to rectify things somewhat, herewith an easy recipe for a great tasting self-saucing lemon sponge, which although not of South African origin, has become something of a popular dessert.

So, without further ado…


  • 1ounce [30g] butter/margarine
  • ½ cup [125ml] sugar
  • 3 ex large eggs
  • 4 tbsp [60ml] flour
  • ½ tsp [2ml] salt
  • 1 cup [250ml] milk
  • zest of 1 lemon
  • 1 Tbsp [15ml] fresh lemon juice
  • 2 Tbsp [30ml] lemon/orange marmalade
  • Icing sugar for sifting over top of sponge

The icing sugar is optional but it does make the top of the sponge look more special


Separate the egg yolks

Soften the butter and then beat it together with the sugar until the mixture is light and creamy

Sift the flour and salt together and then add it alternating with the milk to the butter/sugar mixture, beating well as you do so..

Add the lemon juice, lemon rind and marmalade to the mixture, stirring as you do so.

In a separate bowl whisk together the egg whites until they form stiff peaks and then fold into the mixture

Lightly grease a 9 inch [22cm] oven proof dish and spoon the mixture into it.

Place the dish on an upturned saucer in a pan of water which should be no more than halfway up the side of the dish

Place in an oven which has been preheated to 350oF [180oC] for 25 to 30 minutes, by which time the Lemon Sponge will have risen well and be lightly browned

Remove from the oven and sift the icing sugar over the top of the lemon sponge – if so desired – and serve immediately, while still warm

The Lemon Sponge will have created a delicious lemon sauce at the bottom of the dish

This Self Saucing Lemon Sponge should serve 4… Of course you could be a bit of a glutton and share it between just 2 of you, if you were hungry enough. Remember that you have to eat it while still warm otherwise it’ll get soggy

THANKS!… Africhef




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