Buttermilk, lemon sponge cake

Ainekset

1/2 cup granulated sugar

2 eggs, separated

3/5 cup buttermilk

1 tablespoon finely grated lemon zest

3 tablespoons freshly squeezed lemon juice

1/4 cup all purpose flour

1/4 teaspoon salt

Ohjeet

In a mixing bowl, whisk sugar and egg yolks until smooth. Whisk in buttermilk and lemon zest and juice. Add flour and salt and whisk until blended.

In a separate bowl, beat egg whites until stiff. Gently fold into lemon mixture to make a smooth batter. Spoon into prepared dish. Cover with foil and secure with string. Place dish in slow cooker stoneware and pour in enough boiling water to come 1 inch (2.5 cm) up the sides of the dish. Cover and cook on High for 2 1/2 hours, until a toothpick inserted in the center of the pudding comes out clean.