Warm Lemon Sponge Cake
Source: Nadine Martin
Ingredients	Instructions
1 Cup Sugar 3 Tablespoons unsifted all-purpose flour 1/8 teaspoon salt 1 ¼ cup Milk 2 Tablespoon unsalted butter, melted 1/3 cup fresh lemon juice 2 teaspoons finely grated lemon zest 3 large eggs, separated	Preheat oven to 325. Butter a 1 ½ quart casserole Combine sugar, flour and salt in a small bowl. Stir in milk, butter, juice, zest and egg yolks. Whip egg whites until stiff but not dry peaks form, and Fold them into lemon mixture. Pour into the prepared casserole Bake for 50 minutes, or until golden brown and Top springs back when lightly touched in the center. Serve lukewarm or refrigerate and serve cold.