1 baking dish measuring 24cm x 17cm x 4cm deep or similar proportions
Ingredients
175gcaster sugar, also known as superfine sugar
50gunsalted butter, plus extra for greasing
3eggs, separated
1-2lemons, zest and 4 tablespoons juice
200mlsfull cream milk
60gself-raising flour, sifted
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Instructions
Preheat the oven to 160°C fan-forced / 180°C / 350°F and lightly grease a baking dish with butter. I use an oval dish measuring 24cm x 17cm x 4cm deep.
Melt the butter in the microwave or in a saucepan over medium heat. Transfer the melted butter to a large bowl and add the sugar, egg yolks and lemon zest. Mix until smooth. (I use a manual whisk for this).
Add 4 tablespoons of lemon juice and mix well, then add the sifted flour and mix to combine. Gradually stir in the milk, the mixture should be smooth and runny.
In a separate bowl, whisk the egg whites until stiff with an electric whisk, then add the egg whites to the batter in two batches. Fold until just combined. Don't overmix! See photos in the recipe post.
Pour the mixture into the baking dish, then put it in an oven tray. Fill the tray up to halfway with boiling water, then bake in the oven for 35-40 minutes. It's ready when the sponge is golden.
Serve immediately with a dusting of icing sugar.
Recipe Notes
Reheating Lemon Delicious
Lemon Delicious is best served straight out of the oven. You can keep any leftovers in the fridge for a couple of days and reheat when needed. There won't be as much sauce as it soaks into the sponge.