“Magic” Lemon Sponge in the Crock Pot
I was at a friends house recently, and while flipping through one of her old cookbooks I came across this recipe for a Magic Lemon Sponge. It sounded really good and kind of interesting. I once made a lemon pudding cake from an old pampered chef recipe. I think it used a box cake and lemon pudding, but I remembered it as just being so/so…
I picked up some lemons last week with this recipe in mind. Wow! The Magic Lemon Sponge turned out divine, so lusciously thick, creamy and lemony. It was tart with just the right amount of sweetness. I really enjoyed it. My final product didn’t really look like the picture in the cookbook. Their Lemon Sponge seemed to have more “sponge” and the consistency of mine was definitely more pudding-like with a bit of spongy cake, but it tasted so good!
Here is the recipe. (I forgot to write down the name of the cookbook, sorry.)
Magic Lemon Sponge
serves 4
-3/4 cup of superfine sugar
-3 eggs separated
-1 1/4 cup of milk
-3 tbsp self rising flour ( I didn’t have self rising flour, I used all purpose flour with a big pinch of salt and a heaping 1/4 tsp of baking powder)
-2/3 cup freshly squeezed lemon juice (about 8 lemons)
-confectioners sugar for dustingDirections:
1. Beat the sugar and the egg yolks in a bowl using an electric mixer. Gradually beat in the milk, followed by the flour and lemon juice.2. Whisk the egg whites in a separate grease free bowl until stiff. Fold half the whites into the yolk mixture using a rubber spatula in figure 8 movements, then fold in the remainder. Try not to knock out the air.
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| This is how it looked as I put it in the crock pot. |
3. Pour the mixture into an oven proof bowl, cover with foil and place in the slow cooker. Add boiling water to the crock pot so the water comes up to about 2/3 up the side of the bowl. Cover and cook on high for 2.5 hours until the mixture has set and the sauce and sponge has separated.
4. Lightly sift w/ icing sugar and serve.
Yum, Don’t you wish you could have a bite?
Enjoy!
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