RFCJ RECIPE ARCHIVE
Posted by : Joel W./Mirjam D. Dessert: Lemon Sponge Pudding - pareve
1 cup sugar 1/4 cup cake meal 1/2 tbs potato starch 1/8 tsp salt 2 tbs melted shortening or oil 4-5 tbs lemon juice 1 tsp grated lemon rind 2 eggs, separated 1 cup water In a large mixing bowl, combine the dry ingredients. Stir in the oil, lemon juice and lemon rind. In a small bowl, beat the egg yolks with the water and add to the lemon mixture and mix well. In a clean small bowl, at high speed, beat the egg whites until stiff but not dry. Fold them into the egg yolk-flour mixture. Pour the batter into a 1 1/2 quart casserole or 6 custard cups. Set the dish(es) into a pan containing 1 inch of hot water. Bake in a preheated 350 degree F oven for 40-50 minutes. Serve warm or cold. Serves 6-8.
