Ingredients:
175 g white sugar ( preferably caster sugar)
1/4 cup all-purpose flour
1 large fresh lemon rind, of finely grated
1/2 cup lemon juice
50 g butter, melted
3 eggs, separated
1 1/4 cups milk
Directions:
Set oven to 180 C (350 F) Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
Beat until mixed.
Heat milk just until it reaches room temperature.
Add milk to egg mixture and beat briefly until combined.
With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
Be very gentle with the mixture- a few lumps of white won’t hurt.
Gentle handling at this stage will result in a feather-light sponge.
Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish).
Place a baking tin in the oven.
Place the dish in the baking tin.
Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
Bake for about 40 minutes until the sponge top is light brown and well set.
Serve while still warm with cream or ice cream.
Servings: 6-8
Time preparation: 30 min.
Time total: 70 min.