Saturday, May 19, 2012

Homemade Lemon Sponge

Happy Saturday!

Yesterday was an extremely busy day at work – I ended up staying about half hour late and it was nearly 7:00 by the time I got home. Needless to say, I was starving! I know I’ve said this before, but one of the best parts of living at home is definitely coming home to dinner already made and waiting for me. I will never complain about that!

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My mom made my favorite Amish Chicken Noodle Casserole and served it with salad and roasted asparagus.

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Normally I despise asparagus, but for some reason last night’s batch was delicious! I had no problem eating that up. Maybe my taste buds are finally coming around Winking smile.

While all of the food was good, the best part was the homemade dessert that my grandma made.

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She made a lemon sponge that was absolutely perfect, and she asked me to share it on the blog with all of you Smile. It’s relatively low calorie and has a decent amount of protein (for a dessert, anyway). Here’s her recipe!

Lemon Sponge

Ingredients

  • 1 Tbsp. butter – softened at room temperature or melted
  • 3 rounded Tbsp. flour
  • 1/4 cup sugar
  • juice from 1 & 1/2 lemons
  • 3 egg yolks
  • 3 egg whites
  • 3/4 cup skim milk
  • optional – 1/2 to 1 tsp. fresh lemon zest

Directions

Preheat oven to 350 degrees. In a medium-sized oven-safe glass bowl, add butter and flour and stir until evenly mixed. Add sugar, lemon juice, egg yolks, and milk and mix thoroughly. Add lemon zest if using.

In a separate medium-sized bowl, whip egg whites with a hand mixture to soft peaks. Fold egg whites into lemon mixture.

Fill a 9” x 13” baking pan halfway with water and place bowl containing lemon sponge batter into the pan (this step is very important – do not skip the pan with the water because it will affect how the sponge bakes). Put pan in the oven exactly like this – with the bowl still in the water. Bake for 45 minutes and until golden brown on top. Serves 4.

Nutritional Information (per serving): Calories: 173 | Total fat: 7.1 g Saturated fat: 3.2 g | Cholesterol: 149 mg | Sodium: 73.3 mg | Carbohydrates: 20.8 g | Sugar: 15.3 g | Protein: 6.9 g

The cake will rise to the top and the “pudding” will fall to the bottom as it bakes. The result is a lightly sweetened fantastic combination of flavors and textures. It’s sure to tame any sweet tooth without going completely overboard with the calories.

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Let me know if you try it out!


I’m off to work but I kind of wish I had the day off – it’s a gorgeous day and I’d love to go on a bike ride! Ah well, student loans call Winking smile.

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