Lemon Sponge Recipe

Ingredients:



95 grams of butter
480 grams sugar
4 lemons
4 eggs
1 / 2 gallon of whole milk
70 grams of wheat flour

Mix the butter and sugar until make a smooth paste. Add the egg yolks beating well juice and lemon peel, milk and flour.


Beat the egg whites until stiff and carefully stir the mixture.


Pour into a mold of Souflé and bake approximately 1 hour on medium heat. Take it out when the top is golden and lemon has risen.


Serve hot, warm or cold.