| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Australian |
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Eggs |
| 1/2 |
c |
Castor sugar |
| 1 |
c |
Milk |
| 1 |
tb |
Self-raising flour |
| 1/2 |
c |
Lemon juice |
INSTRUCTIONS
1. Separate eggs. Add sugar to egg yolks in small bowl, beat with an
electric mixer until thick and creamy.
2. Gradually beat the milk in on low speed, then the sifted flour and lemon
juice. Pour the mixture into a large bowl.
3. Beat the egg whites until soft peaks are formed. Fold the egg whites
into the egg yolk mixture, in two batches
4. Pour the mixture into a deep ovenproof dish. Stand the dish on a baking
tray with high edges, add enough boiling water to the baking tray so it
comes half way up the side of the ovenproof dish. (This will make it cook
in two separate layers, giving you a spongy top and a lemony sauce
underneath)
5. Bake in moderate oven for about 45 minutes or until firm to touch.
Sprinkle the top with a little icing sugar if desired.
Recipe from: The Australian Women's Weekly: Basic Cookbook
Posted to FOODWINE Digest 20 Feb 97 by Milla Edling
<stephen.marriott@VIRGIN.NET> on Feb 20, 1997.
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