Baked Lemon Sponge

1 cup Granulated sugar
1/4 cup All-purpose flour
1/4 tsp Salt
1/4 cup Lemon juice
1 Tbsp Grated lemon zest
3 Eggs, separated
1 Tbsp Melted butter
1 cup Milk
1 Tbsp Icing sugar

In a bowl combine sugar, flour and salt. Stir in lemon juice, lemon zest, egg yolks, butter and milk.

In another bowl, beat egg whites until stiff peaks form; fold gently into lemon mixture. Pour into prepared bowl and cover tightly with aluminum foil (secure with an elastic band). Place in bowl in slow cooker and pour in enough water to come 1 inch up sides of bowl.

Cover and cook on High for 4 to 5 hours or until topping is set and light and fluffy. Sift icing sugar over sponge before serving.

Baked Lemon Sponge printer friendly version located here. (Just the recipe. Nothing else.)
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