Ingredients
- 1 cup sugar, divided shopping list
- 2 TBSP. butter, softened shopping list
- 4 eggs, separated shopping list
- grated zest and juice of 1 lemon shopping list
- pinch of salt shopping list
- 1/4 cup flour shopping list
- 1 cup milk shopping list
- 1 1/2 cups red raspberries, thawed if frozen shopping list
- 1-2 TBSP. powdered sugar shopping list
How to make it
- in a bowl beat 3/4 cup sugar with the butter until light and fluffy
- beat in egg yolks until well mixed
- stir in lemon zest and lemon juice. add salt
- add flour and mix until well blended
- gradually add milk , beating to make a smooth batter
- In a separate bowl, with clean beaters, beat egg whtes until soft peaks form
- add remaining 1/4 cup sugar and beat until stiff peaks form
- fold into lemon mixture
- fold in raspberries
- pour mixture into a 6 cup lightly greased baking or souffle dish
- cover with foil and tie tightly with string
- place dish in large (minimum 5 quart) oval slow cooker stoneware
- and add boiling water to come 1 inch up the sides
- cover and cook on High for 3 hours, or until the cake springs back when lightly touched in the center
- Dust lightly with the powdered sugar and serve.
The Rating
Reviewed by 1 people-
So elegant my friend...I am sure the taste is superb.
ahmed1
in Cairo loved it
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" It was excellent "