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Cook: 40 minutes


This is a very light sponge that can be served after a heavy meal or curry main course.
Butter a 2 liter content ovenproof dish and prepare a water bath/bain-marie (put into a larger oven dish so that warm water can be added to the larger dish before going into the oven).

  • 210 g (1 cup) castor sugar
  • 40 g (⅓ cup) cake flour
  • 15 ml lemon zest
  • 15 ml lime zest
  • 80 g butter melted and cooled
  • 4 large eggs, separated
  • 500 ml (2 cups) milk
  • icing sugar to dust

Pre-set oven to 175°C.
Place half the castor sugar, flour, lemon and lime zest, melted butter and egg yolks in large bowl and whisk until well combined then add the milk and mix again. I use my Kenwood with K-beater. Use electric beater to whip the egg whites to soft peaks. Gradually add remaining castor sugar and whisk till thick and glossy like meringue. Fold a quarter of the egg whites into the citrus mixture. Add the remaining egg whites in batches by folding in gently. It is a very thick runny batter. Pour into the buttered dish and pour boiling water into the large outer dish to come halfway up the sides of the dish with the batter.
Bake till set. Approximately 40 minutes.
The top will become a deep golden brown. Remove from the oven and sprinkle icing sugar from a tea strainer/sieve over the top and serve with ice cream or custard.
I only had limes so doubled up on that.

Recipe and photo: Elsabie Templeton

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