Lemon Mousse Sponge Flan

Well, you all know how I love old fashioned recipes and this comes from the old Farmers Weekly collections and was actually submitted by a Mrs Marris of Tregony. You do need a 8” sponge flan tin and I dug deep in the back of a cupboard to find mine. I never threw it out when I had my new kitchen and I cannot recall the last time I used it. Lucky!

Generously butter the tin and sprinkle over some caster sugar, tossing it around then discard the excess in your sink. Pre heat your fan oven to 200C

Sponge

2 eggs

2 oz caster sugar

2 oz plain flour

In a medium bowl, whisk the eggs and sugar together until really thick and creamy. Sieve the flour over the mix and gently fold in. Tip into your prepared tin and bake for 10 mins. Cool in the tin for a short while then invert onto a rack when cooling.

Filling

2 medium eggs

the grated zest and juice of a lemon

1 tablespoonful caster sugar

scant ½ oz of powdered gelatine

2 tablespoonfuls hot water

Separate the eggs, adding the zest to the yolks and whisk until light and creamy., then add the juice. Whisk the egg whites to stiff peaks.

Dissolve the gelatine in the water and cool then stir into the lemon mix. Fold in the whites until evenly combined then pour into the flan. Leave to set.

To decorate or not to decorate?…. decisions decisions. Or just serve with a generous dollop of clotted cream. Or ice cream even.

A super easy, delish make ahead dessert. Yes, it is very 1960s but nothing wrong with that!