Saucy Lemon Sponge Cake
This delightful citrus dessert is a luscious lemon sauce that lies beneath a light, sponge-like topping.
Cals 373 · Prot 7 · Carbs 51 · Fat 17
Vegetarian
Family Friendly
55 min
This delightful citrus dessert is a luscious lemon sauce that lies beneath a light, sponge-like topping.
Cals 373 · Prot 7 · Carbs 51 · Fat 17
Vegetarian
Family Friendly
Ingredients
Lemon
2 Piece
Organic Eggs
5*
3 Piece
Butter
4*
50 Grams
Caster sugar
200 Grams
Whole milk
4*
200 ML
Vanilla essence
5 ML
Plain flour
10*11*
50 Grams
Icing sugar
25 Grams
Whipping cream
4*
100 ML
Allergens
*5 Eggs, *4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1562 / 373 |
| Fats (g) | 16.5 |
| of which saturated (g) | 6.1 |
| Carbohydrates (g) | 51 |
| of which sugars (g) | 42.1 |
| Fibers (g) | 1.6 |
| Proteins (g) | 7.1 |
| Salt (g) | 0.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat the oven to 180°C/160°C fan.
- Grease a medium-sized, rectangular baking dish.
- Zest the lemon, taking care to avoid the bitter white pith.
- Separate the egg whites and egg yolks.
- In a large bowl, use an electric beater or wooden spoon to cream together the butter, sugar and lemon zest to form a paste.
Tip! Creaming in baking is beating together the butter and sugar to incorporate air and create a tender texture.
2 Make batter
- Into a small bowl, squeeze the juice from both lemons.
- To the same bowl with the butter and sugar mixture, add the lemon juice and egg yolks.
- Use an electric beater or whisk to incorporate.
- Add the milk, vanilla essence and flour.
- Mix well to form a runny batter and set aside.
3 Whisk egg whites
- Rinse and dry the whisk or electric beater prongs.
- In a separate bowl, whisk the egg whites until stiff peaks form.
Tip! Stiff peaks refers to a thick and firm consistency achieved by whipping egg whites until it forms peaks that hold their shape when the whisk is lifted.
4 Pour batter
Gently fold the egg whites into the batter. Pour the batter into the greased baking dish. Place the dish into a deep baking tray and carefully fill the tray with water until it reaches half way up the sides of the pudding's baking dish.
Tip! The water helps to evenly redistribute the heat from the oven around the pan and ensure uniform baking.
5 Bake
- Bake for 40-45 minutes until the top is lightly browned and there is a slight wobble in the pudding.
- Remove from the oven and allow to cool for 6-8 min.
- Once cooled, use a small sieve to dust icing sugar over the top of the pudding.
6 Serve
- Meanwhile, whip the whipping cream to soft peaks.
- Serve the Saucy Lemon Sponge Cake warm, with a dollop of whipped cream.
Tip! Soft peaks in cream indicates a stage of whipping where the cream has thickened, forming gentle peaks that curl over when the whisk is lifted.
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