Saturday, 23 December 2006

Egg yolk lemon sponge

I can’t bare waste. So I was a bit stumped when faced with four left over egg yolks after making pavlova in preparation for tomorrow’s dinner. I searched on the net, and found a light sponge cake. I’ve adapted it a bit to make it a lemon sponge, as we have a litre of fresh lemon juice in the fridge – courtesy of our lovely neighbour’s lemon tree!

Egg yolk lemon sponge

4 egg yolks
½ cup sugar
2 tbsp lemon juice
1-2 tsp lemon zest
¾ cup SR flour

  • Preheat oven to 180˚C

  • Beat egg yolks, sugar and lemon juice until light and creamy

  • Add flour, fold in gently.

  • Add some lemon zest if wanted

  • Pour into greased or lined 8inch cake pan

  • Bake 25 mins, or until centre cake springs back

The cake was lovely – and went down a treat served with cream for pudding (it is Christmas time after all). As there is no fat in the cake, I doubt it would keep very long. However, as it is so yummy, that wasn’t really an issue.


Kirsty said...

Loving your blog, Cherrypie. It's making me hungry and homesick at the same time!

Cherrypie said...

Thanks, Jelly. Don't mean to make you homesick though!