Zesty lemon sponge
|30 g||butter — or margarine, softened|
|2||eggs — extra large, separated|
|60 ml||flour — sifted|
|lemon — zest only|
|15 ml||lemon juice — fresh|
|30 ml||marmalade — lemon or orange|
|icing sugar — sifted|
Cream together butter and sugar.
Beat in egg yolks one at a time.
Sift together flour and salt, add alternately with milk to creamed mixture.
Add the lemon rind, lemon juice and marmalade.
Fold in stiffly beaten egg whites.
Spoon mixture into a lightly greased 220mm diameter oven proof dish or 4 individual ramekins.
Place in a pan of water making sure water reaches no more than halfway up sides of dish.
Bake at 180°C for 20 – 30 minutes, until well risen and lightly browned.
This sponge pudding forms its own sauce at the bottom of the dish.
Serve at once, sprinkled with sifted icing sugar, if desired.