Lemon Sponge Cake

Do you like key lime pie? Then you will love this one...
Ingredients:

1. 1 cup granulated White Sugar
2. 3 tbsp Unsalted Butter at room temp
3. 3 large Eggs at room temp (seperated)
4. 1 tsp Vanilla
5. 1 tbsp lemon zest
6. 1/3 cup All purpose flour
7. 1/4 tsp Salt
8. 1/4 cup Lemon juice
9. 1 cup Whole Milk at room temp
10. 1/8 tsp cream of tartar (can be substituted by a drop of lemon juice)

• Preheat oven to 160 C
• Butter 6 ramekins
• Set aside 2 tbsp sugar to use when whipping the egg whites.
• Cream remaining sugar and butter until light and fluffy.
• Add 3 egg yolks one at a time and beat until incorporated. Add vanilla and lemon zest.
• Add flour and salt and beat until combined.
• With mixture at low speed gradually pour in lemon juice and milk. Set aside.
• In a clean bowl, beat egg whites until frothy. Add cream of tartar/ drop of lemon juice and continue beating until soft peaks form.
• Gradually add remaining 2 tbsp of sugar and beat until stiff peaks form.
• Gently fold egg whites into the bater in three additions, mixing only until incorporated.
• Carefully pour the batter into the prepared ramekins. You can fill the ramekins almost to the rim as the cake wont rise much.
• Place the ramekins in a larger baking pan. Pour in hot water in the pan until halfway up the sides of the ramekins.
• Bake for 40-45 mins (until sponge cakes are golden brown).

It turns out to be a soft and spongy cake on the top with gooey pudding in the bottom. Serve warm.