This recipe never ceases to amaze me: there is only a quarter of a cup of flour and the mix is really runny when you put it into the baking dish but then a lovely light spongy cake rises out of the middle leaving a delicious lemony sauce around it. I first discovered it when I was at University and my boyfriend at the time made this for me as his ‘seduction dessert’. He had prepared a double recipe and made the mistake of daring me “I bet you can’t eat half”. I did manage to eat half (this entire recipe!) and was nearly sick but it was worth it just to watch the look on his face as the extra he had made for his breakfast for the next morning disappeared before his eyes.
1/4 cup flour
1 cup sugar
1/4 tsp salt
1 1/2 tsp lemon zest
1/4 cup lemon juice
2 egg yolks, well beaten
1 cup milk
2 egg whites, stiffly beaten
Sift together flour, sugar and salt. Then stir in lemon zest and juice, egg yolks and milk. Gently fold in the egg whites – take a spatula and carefully cut the egg whites through the mixture. You don’t want to stir it in thoroughly but just barely mix it through.
Pour into a 1 litre baking dish. Place in a pan of hot water (2.5cm deep). Bake at 180C for 50 minutes. I find that it can start to burn on top so I either cover it over loosely with tin foil for the first 15 minutes or turn the temperature down at the end.
Serve warm or cold, with or without whipped cream. Eat all at once or save some for breakfast 🙂