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
LIKE IT? …. SHARE IT!!