Lemon-Lime Sponge

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             FOOD FUNNY
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This one from Rosemary Zwick has been around for a while, but it still makes me chuckle:

Three older ladies were discussing the travails of getting older. One
said, "Sometimes I catch myself with a jar of mayonnaise in my hand in
front of the refrigerator and can't remember whether I need to put it
away, or start making a sandwich."

The second lady chimed in, "Yes, sometimes I find myself on the landing
of the stairs and can't remember whether I was on my way up or on my way down."

The third one responded, "Well, I'm glad I don't have that problem;
knock on wood," as she rapped her knuckles on the table, then told them,
"That must be the door, I'll get it!"

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             TODAY'S RECIPE
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This old-fashioned dessert separates into a creamy custard with a
cake-like topping as it cooks.

Lemon-Lime Sponge

1 cup (250 ml) sugar
1/4 cup (60 ml) all-purpose flour
1/4 tsp (1 ml) salt
2 Tbs (30 ml) fresh lemon juice
2 Tbs (30 ml) fresh lime juice
2 tsp (10 ml) grated lemon zest
1 tsp (5 ml) grated lime zest
3 eggs, separated
1 cup (250 ml) milk
1 Tbs (15 ml) melted butter

Combine the sugar, flour, and salt in a mixing bowl and stir in the
juices, zest, egg yolks, milk, and butter. In a separate bowl, beat the
egg whites until stiff peaks form. Fold into the lemon mixture and pour
into a greased 6-cup (1.5 L) bowl or souffle dish. Place in the slow
cooker and add enough water to come 1 inch (3 cm) up the side of the
bowl. Cover and cook on high heat for 2 to 3 hours, until the top is
light and fluffy and set. Alternately, place in a bain marie and bake in
a preheated 350F (180C) oven for 30 minutes. Serve warm or at room temperature.
Serves 4 to 6.
Received on Thu Mar 13 21:03:48 2008