Lemon Custard Sponge Cake(Circa 1930) - cooking recipe

Ingredients

1 Tbsp. butter or margarine
1 lemon, juiced and rind grated
1/2 c. sifted flour
1/4 tsp. salt
1 c. sugar
2 eggs, separated
2 c. whole milk

Preparation

Mix butter and sugar.
Add lemon juice, rind and well-beaten egg yolks and mix well.
Add flour and milk alternately; beat thoroughly.
Fold in stiffly beaten, salted egg whites.
Pour into one quart casserole; set in a pan of hot water.
Bake 375 degrees for 40 to 45 minutes.
Serve hot or cold.
Makes 4-6 servings.