Lemon Soufflé Cake

If you love the flavour of lemons, this one will be a treat.

It’s a pudding slash cake slash soufflé that’s full of lemony goodness.

Half fill a roasting pan with warm water. Grease a smaller baking dish and place it into it. Separate the yolks from 3 eggs.

Whip the 3 egg whites in a bowl. When soft peaks form, add 2 tablespoons of sugar and whip again until you get stiff peaks.

In a bowl, whisk together the 3 egg yolks, 1 cup white granulated sugar, 1 tsp lemon essence and 100 grams butter, melted.

Add 1/2 cup freshly squeezed lemon juice. Whisk.

Add 1 cup flour, 1 cup milk and a pinch of salt. Mix well.

Fold in the egg white mixture into the yolk mixture and mix well (no clotted egg white lumps) Pour into the greased baking dish (or greased ramekins) and bake for 30 minutes at 200 degrees, until the top browns.

Dust with icing sugar. This one is delicious served warm or refrigerated.

By Linda Joseph Kavalackal,
Christ & Co.