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Lemon Sponge

sweet.chef's picture
  Sugar 1 Cup (16 tbs)
  Flour 3 Tablespoon
  Salt To Taste (Few Grains Required)
  Egg yolks 2 , slightly beaten
  Grated lemon peel 2 Teaspoon
  Lemon juice 2 Tablespoon
  Butter 1 Tablespoon, melted
  Milk 1 Cup (16 tbs)
  Egg whites 2

1. Combine sugar, flour, and salt in a bowl; add a mixture of the beaten egg yolks, lemon peel and juice, and melted butter; mix well. Stir in the milk.
2. Beat egg whites until stiff, not dry, peaks are formed. Fold into first mixture. Pour into 6 custard cups.
3. Bake in a pan with hot water in a 350°F oven about 35 minutes, or until golden brown on top.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1316 Calories from Fat 250

% Daily Value*

Total Fat 28 g43.1%

Saturated Fat 14.9 g74.3%

Trans Fat 0 g

Cholesterol 425 mg141.7%

Sodium 592.1 mg24.7%

Total Carbohydrates 252 g84%

Dietary Fiber 2.4 g9.6%

Sugars 213.6 g

Protein 23 g46.8%

Vitamin A 21% Vitamin C 44.5%

Calcium 32.6% Iron 17.4%

*Based on a 2000 Calorie diet

Lemon Sponge Recipe