The name is a little misleading, as it is not really a cake, but a 'lighter-than-air" dessert. This is one of the very best desserts I have ever made. While baking, this becomes a delicate cake with a tart lemon sauce.

• 2 eggs, separated
• 1 tsp grated lemon peel
• 1/4 cup fresh lemon juice
• 2/3 cup milk
• 1 cup sugar
• 1/4 cup all-purpose flour
• 1/4 tsp salt

1. Preheat oven to 350°.
2. Beat egg whites until stiff peaks form; set aside.
3. Beat egg yolks; blend in lemon peel, juice, and milk. Add sugar, flour, and salt. Beat until smooth with electric mixer.
4. Gently fold this mixture into the stiff whites. Pour into an ungreased 1-quart baking dish that has been lightly greased with cooking spray.
5. Place dish in pan of very hot water 1" deep. Bake 45 minutes.

Serve warm or cool. Can top with a dollop of whipped cream.

(Cotton)