1 c Granulated sugar; divided
1/4 ts Salt
1/4 c All-purpose flour
4 tb Unsalted butter; melted
1/3 c Fresh lemon juice
1 lg Egg yolk
1 1/2 c Fat-free buttermilk
3 lg Egg whites
Mint leaves; sprigs for
-garnish
Heat the oven to 350 degrees F (177 degrees C).
Place all ingredients except egg whites and half of the sugar in a blender
and process to combine. Set aside.
Beat the egg whites and sugar and fold them into the cake mixture with a
whisk or spatula, and pour into a buttered 8×8 baking pan.
Set the cake pan in a larger pan and pour hot water into this pan to come
half way up the sides of the cake pan.
Bake for 45 minutes until top is lightly browned. Serve with whipped heavy
cream and garnish with a sprig of mint.
Per serving: 385 Calories; 12g Fat (28% calories from fat); 8g Protein; 62g
Carbohydrate; 85mg Cholesterol; 260mg Sodium
Yields
4 servings