Ingredients :
- 4 large eggs, seperated, yolks in one bowl, whites in another large bowl. Cover and bring to room temperature
- 3/4 cup granulated sugar
- 1 lemon juiced, about 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 cup unsalted butter, melted and at room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tarter
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 2 cups,milk, heated just until luke warm
- confectioner's sugar for dusting
- 1 tablespoon sweetened cocoa powder
- FOR SERVING
- whipped cream
- fresh berries
Method :
- Preheat oven to 325°F. Spray an 8 by 8 baking dish with bakers spray. Be sure to use an 8 by 8 pan to get the layered results
- Beat the egg yolks, sugar, vanilla and salt until pale in color and fluffy
- Add the lemon juice and zest and beat in
- Add and beat in the melted butter
- Add the flour in 2 additions, stirring it in until blended
- Add the warm milk to the mixture and combine until blended. Batter will be very thin
- Beat egg whites with cream of tarter until they form stiff peaks
- Gently but completely fold egg whites into batter. It will still be thin
- Pour mixture into prepared pan and bake about 40 to 50 minutes until golden on top and firm to touch. Mine takes 45 minutes in my oven
- Cool completely before carefully running a thin knife around edges and removing from pan
- Carefully turn over onto serving plate
- Dust with sweetened cocoa powder, cover and chill at least 6 hours
- Cut into sqares
- Serve with whipped cream and fresh berries
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