Lemon Custard Sponge Cake(Circa 1930)
Lemon Custard Sponge Cake(Circa 1930) is an moderately easy dinner. Made with 1 tbsp. butter or margarine, 1 lemon, juiced and rind grated, 1/2 c. sifted flour, 1/4 tsp. salt and 1 c. sugar, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Mix butter and sugar.
Add lemon juice, rind and well-beaten egg yolks and mix well.
Add flour and milk alternately; beat thoroughly.
Fold in stiffly beaten, salted egg whites.
Pour into one quart casserole; set in a pan of hot water.
Bake 375 degrees for 40 to 45 minutes.
Serve hot or cold.
Makes 4-6 servings.
π· Perfect Pairings
Complete your meal with these
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