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Lemon Sponge Pudding
Recipe By : Internet/ Joel W + Mirjam D 3-94
Serving Size : 6 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Fat
Amount Measure Ingredient -- Preparation Method
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1 cup sugar
1/4 cup cake meal
1/2 tablespoon potato starch
1/8 teaspoon salt
2 teaspoons oil
4 tablespoons lemon juice -- up to 5 tbsp
1 teaspoon grated lemon rind
2 large eggs -- separate out yolks
1 cup water
OVEN: 350
1-1/2 quart casserole or 6 custard cups.
In a large mixing bowl, combine the dry ingredients. Stir in the oil, lemon
juice and lemon rind. In a small bowl, beat the egg yolks with the water and
add to the lemon mixture; mix well.
In a clean small bowl, at high speed, beat the egg whites until stiff but not
dry. Fold them into the egg yolk mixture.
Pour the batter into dish or custard cups. Set the dish(es) into a pan
containing 1-inch of hot water.
Bake for 40 to 50 minutes.
Serve warm or cold.
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