Lemon sponges recipe
information
Calories per serving 195.
ingredients
low fat cooking spray
4 teaspoons lemon curd
4 tablespoons boiling water
2 eggs
50 g (1 3/4 oz) caster sugar
100 g (3 1/2 oz) plain white flour
finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
4 teaspoons lemon curd
4 tablespoons boiling water
2 eggs
50 g (1 3/4 oz) caster sugar
100 g (3 1/2 oz) plain white flour
finely grated zest of 1 lemon
1 tablespoon fresh lemon juice
method
1. Preheat the oven to Gas Mark 4/180°C/fan oven 160°C.
2. Spray four ramekin dishes with a little low fat cooking spray.
3. Mix the lemon curd with the boiling water. Divide this mixture equally between the ramekin dishes.
4. Using an electric beaten whisk together the eggs and caster sugar until they are pale and fluffy - when you lift the whisk the mixture should leave a trail.
5. Sift the flour into the egg mixture and, using a metal spoon, fold it in along with the lemon zest and lemon juice.
6. Divide the mixture between the ramekin dishes and bake them in the oven for 20 minutes until the sponges are well risen and springy to the touch.
7. To serve, carefully run a round bladed knife around the edge of each dish and turn them out on to small serving plates.
2. Spray four ramekin dishes with a little low fat cooking spray.
3. Mix the lemon curd with the boiling water. Divide this mixture equally between the ramekin dishes.
4. Using an electric beaten whisk together the eggs and caster sugar until they are pale and fluffy - when you lift the whisk the mixture should leave a trail.
5. Sift the flour into the egg mixture and, using a metal spoon, fold it in along with the lemon zest and lemon juice.
6. Divide the mixture between the ramekin dishes and bake them in the oven for 20 minutes until the sponges are well risen and springy to the touch.
7. To serve, carefully run a round bladed knife around the edge of each dish and turn them out on to small serving plates.
serving amount
serves 4.
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more information
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