lemon sponge souffle

Lemon sponge dessert

Its a light warm lemon delight that is perfect to finish off your Sunday lunch.

What you need

60g soft butter
250g caster sugar
4 eggs separated
2 teaspoons finely grated lemon zest
50g self-raising flour
350ml milk
80ml lemon juice
Icing sugar
The process

In a large bowl, add the butter, half the sugar, all 4 egg yolks and the lemon zest. Mix well with an electric beater.

Add the flour, mix with a spoon, and the milk and mix well with a spoon until smooth.

Stir in the lemon juice(don’t worry if it looks like it’s seperating)

Whisk the egg whites to stiff peaks as if you were making meringues and whisk in the rest of the sugar until quite firm and glossy.

Fold the egg white mixture into the batter.

Pour into a baking dish with high sides, and put in a roasting pan with hot water to reach around a third of the height of the dish.

Bake at 180 clesius for 50-60 minutes or until it has risen well and is browned on top.

Sprinkle with a little caster sugar and serve hot with cream.