Description
A heavenly dessert that combines the airy lightness of sponge cake with the luscious creaminess of lemon custard. Lemon Spongettes are a perfect balance of sweet and tangy, making them an elegant treat for any occasion.
Ingredients
Main Ingredients:
- 4 large eggs, separated
- 1½ cups whole milk
- 3 tablespoons unsalted butter, softened
- 1 cup sugar
- ¼ cup all-purpose flour
- Juice of 1 large lemon (~2½ tbsp)
- Zest of 1 large lemon (~2½ tsp)
- Pinch of salt
Optional Toppings:
- Fresh berries
- Whipped cream
- Chocolate shavings
Instructions
- Preheat the Oven and Prepare Ramekins:
- Preheat the oven to 350°F.
- Lightly spray eight 1-cup ramekins with cooking spray to prevent sticking.
- Separate the Eggs:
- Separate the egg whites and yolks into two bowls. Ensure no yolk gets into the whites for proper whipping.
- Whip the Egg Whites:
- Using an electric mixer, beat the egg whites until stiff peaks form (about 5 minutes). Set aside.
- Mix the Egg Yolks and Milk:
- In a separate bowl, whisk together the egg yolks and milk until fully combined.
- Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and sugar until crumbly. (The texture may not be smooth—this is normal.)
- Combine Dry Ingredients and Lemon:
- Add the flour, lemon juice, lemon zest, and salt to the butter mixture. Mix until just combined.
- Gradually add the milk and egg yolk mixture, whisking to achieve a smooth consistency.
- Fold in the Egg Whites:
- Gently fold the whipped egg whites into the lemon mixture using a spatula. Avoid overmixing; the batter should remain lumpy.
- Prepare the Water Bath:
- Divide the batter evenly among the ramekins, filling each about three-quarters full.
- Place the ramekins in a large baking dish lined with a clean dishcloth to prevent sliding.
- Carefully pour hot water into the dish until it reaches one-third to halfway up the sides of the ramekins.
- Bake:
- Bake for 40–45 minutes, or until the tops are light golden brown.
- Cool and Chill:
- Remove ramekins from the water bath and let them cool slightly.
- Refrigerate for at least 1 hour or up to 24 hours to allow the custard layer to set.
- Serve:
- Run a knife around the edges of each ramekin to loosen. Invert onto a plate or serve directly in the ramekins. Top with berries, whipped cream, or chocolate shavings as desired.
Notes
- For the best flavor, use fresh lemon juice and zest.
- Ensure eggs and butter are at room temperature for easier mixing.
- Stiffly whipped egg whites are key to achieving the airy sponge layer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American