Baked Lemon Sponge

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* Exported from MasterCook *

 

Baked Lemon Sponge

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : America's Best Slow Cooker Rec Desserts

 

 

Amount Measure Ingredient -- Preparation Method

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1 cup granulated sugar

1/4 cup all-purpose flour

1/4 teaspoon salt

1/4 cup lemon juice

1 tablespoon grated lemon zest

3 eggs -- separated

1 tablespoon melted butter

1 cup milk

1 tablespoon confectioner's sugar

 

In a bowl, combine sugar, flour, and salt. Stir in lemon juice, lemon zest, egg

yolks, butter, and milk.

 

In another bowl, beat egg whites until stiff peaks form; fold gently into lemon

mixture. Pour into prepared bowl (a 6-cup bowl or souffle dish, greased) and

cover tightly with aluminum foil (secure with an elastic band). Place in slow

cooker and pour in enough water to come 1-inch up sides of bowl.

 

Cover and cook on high for 2 to 3 hours or until topping is set and light and

fluffy. Sift confectioner's sugar over sponge before serving.

 

 

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Per Serving (excluding unknown items): 345 Calories; 8g Fat (21.2% calories from

fat); 7g Protein; 62g Carbohydrate; trace Dietary Fiber; 156mg Cholesterol;

235mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat

Milk; 1 1/2 Fat; 3 1/2 Other Carbohydrates.

 

Serving Ideas : Great served over a mixture of fresh raspberries, strawberries,

and blueberries

 

NOTES : As this lovely old-fashioned dessert steams in the slow cooker, it

separates into a cake-like topping with a creamy lemon custard sauce underneath.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0