Lemon Surprise

Lemon Surprise or Lemon Sponge Pudding has a wonderful feature.  It looks like a sponge cake but when you dig into it you find a curd like texture on the inside.  The outer layer is like a light airy sponge cake and the inner a tangy lemon sauce.  Research points the reason for this to the higher content of liquids.  This is a perfect dessert for summer

Recipe

170 gms + 30 gms sugar

60 gms butter softened

3 eggs, separated

1 tsp vanilla essence

zest of 1 lemon

40 grams flour

pinch of salt

80 ml lemon

240 ml milk 

 

Preheat oven to 160 C.

Butter six ramekins or other heatproof bowls.

Beat 170 gms sugar with butter until light and fluffly.

Add the egg yolks, one at a time, beating well. Mix in vanilla

Toss the lemon zest with the flour and salt 

Add to the butter, egg mix and beat until combined. 

Beating on lowest speed, pour in the lemon juice and milk. Keep aside

Beat the egg whites until frothy. 

Gradually add the 30 gsm of sugar and beat until stiff peaks form. 

Fold the egg whites into the lemon batter, mixing only until incorporated.

Pour the batter into the prepared ramekins. 

Place the ramekins in a larger baking pan 

Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.

Bake for about 30 minutes or until the sponge cakes are golden brown 

Remove the ramekins from the water bath immediately and cool slightly before serving.