Sponge Cake in Ramekins

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 128.0
  • Total Fat: 3.9 g
  • Cholesterol: 98.0 mg
  • Sodium: 86.8 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 3.6 g

View full nutritional breakdown of Sponge Cake in Ramekins calories by ingredient
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Introduction

I serve these with whipped cream and strawberries for a wonderful individual portion of strawberry shortcake! I use non-dairy ingredients but you can use unsalted butter and regular whipped cream instead of the substitutes. I serve these with whipped cream and strawberries for a wonderful individual portion of strawberry shortcake! I use non-dairy ingredients but you can use unsalted butter and regular whipped cream instead of the substitutes.
Number of Servings: 15

Ingredients

    6 Large Eggs - Room Temp
    1 Cup Sugar
    1 Tbsp Lemon Juice - Fresh squeezed
    1 tsp Lemon Zest - finely grated
    1 Cup Flour
    1/4 tsp salt
    2 Tbsp Margarine - unsalted and melted
    1 tsp Vanilla Extract

Directions

Preheat Oven to 325.
Place Ramekins in a large cookie sheet and fill the sheet about 1/4 way up with water. Spray Ramekins with Pam and - if you'd like - sift lightly with confectioners sugar. Set aside.
Whip the eggs and sugar on high speed until almost white in color. Should take about 5 minutes. Lower beating speed to medium and add lemon zest and lemon juice. Add sugar and salt to mixture and blend at medium speed. Separate out about a cup of the batter into a small bowl. Stir in the melted margarine and vanilla and combine well. Stir this mixture back into the batter until well combined.
Fill each Ramekin about 2/3 of the way with batter.
Bake for 25 minutes or until the center of each cake feels "springy" to the touch.
Cool completely.
If desired - Serve with whipped Cream and Strawberries. (Not included in nutrition calculations)

Serving Size: Makes 15 Ramekins

Number of Servings: 15

Recipe submitted by SparkPeople user SHRINK71.

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