When I think of spring foods, I think of things that are fruity, light and very flavorful! I came across this lemon sponge cake dessert recipe and just had to make it. I have had a little bit of a hankering for lemon lately and this recipe takes the "cake." It is a very easy recipe to make and can easily be made for a quick after dinner dessert or for fancy entertaining. I would vouch and say that this recipe is probably something you might find in a 5 star restaurant! It is that elegant but so simple!Lemon Sponge Cake
1 1/4 c. whole milk
3 large eggs, yolks and whites separated
1 Tbsp. grated lemon zest
1/3 c. fresh lemon juice (about 2 lemons)
2 Tbsp. unsalted butter
1 c. sugar
1/2 c. flour
Garnish: Fresh Raspberries
1. Heat oven to 325 degrees. You'll need eight- 4 oz. ramekins or custard cups and a roasting pan large enough to hold them all.
2. In a medium saucepan, heat the milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour together until blended. Whisk into lemon mixture until smooth.
3. In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
4. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.)
5. Place ramekins in roasting pan(I don't have a roasting so I just used a 9X13 glass dish and it worked perfectly). Carefully add very hot tap water to pan to come about halfway up sides of ramekins.
6. Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
7. To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with fresh raspberries.
3 large eggs, yolks and whites separated
1 Tbsp. grated lemon zest
1/3 c. fresh lemon juice (about 2 lemons)
2 Tbsp. unsalted butter
1 c. sugar
1/2 c. flour
Garnish: Fresh Raspberries
1. Heat oven to 325 degrees. You'll need eight- 4 oz. ramekins or custard cups and a roasting pan large enough to hold them all.
2. In a medium saucepan, heat the milk just until simmering. Remove from heat. In a medium bowl, whisk yolks to blend, then gradually whisk in hot milk. Whisk in lemon zest and juice, then butter until butter melts. In a small bowl, whisk sugar and flour together until blended. Whisk into lemon mixture until smooth.
3. In a medium bowl, beat egg whites with electric mixer until stiff peaks form when beaters are lifted. Gently whisk half the egg whites into the lemon mixture. Whisk in remaining whites until blended.
4. Ladle into ramekins. (If mixture in bowl starts to separate, gently stir, then proceed to ladle mixture into remaining ramekins.)
5. Place ramekins in roasting pan(I don't have a roasting so I just used a 9X13 glass dish and it worked perfectly). Carefully add very hot tap water to pan to come about halfway up sides of ramekins.6. Bake 25 minutes or until puddings are firm to the touch and very light golden. Remove from water to a rack to cool. Let cool 30 minutes before inverting, or cover cooled ramekins and refrigerate up to 2 days.
7. To serve: Run a knife along edges of ramekins, then invert puddings onto serving plates. Spoon any of the mixture clinging to the ramekins over the top. Garnish with fresh raspberries.
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