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.

2 comments:

Kirsty said...

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

Cherrypie said...

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