

Recipe: Light lemon sponge cake
Ingredients:
- 7 egg whites
- 7 egg yolks
- 2 teaspoons liquid artificial sweetener
- 14 tablespoons powdered skimmed milk
- 1tablespoon baking powder
- 1 tablespoon finely grated lemon rind
- 1 tablespoon lemon juice
Instructions:
- Whisk the egg whites and a pinch of salt with an electric mixer until they are stiff
- Add the sweetener and the egg yolks one by one, beating well after each addition
- Add the lemon juice and rind. Sift the powdered milk and the baking powder into the bowl and fold in
- Spray a round tin of 22 cm with vegetable oil and pour the batter into it. Bake in a moderate oven for about 40 minutes.
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: USA (General)
My rating:
er.