Melting lemon sponge

1. Preheat the oven to 180˚C, gas mark 4. Grease a 1.5-litre soufflé or deep ovenproof dish. In a bowl, using electric beaters, beat together the butter, sugar and lemon zest until pale and fluffy. Whisk in the egg yolks. Mix a little of the milk into the batter until incorporated, followed by a little lemon juice and then a little flour. Repeat until all the ingredients are used up, adding a pinch of fine salt with the final addition of flour.

2. Boil the kettle. Using clean beaters, whisk the egg whites until they form soft peaks. Stir one spoonful into the lemon mixture, then gently fold in the rest, retaining as much air as possible, until combined. Pour into the greased dish and sit it in a roasting tin. Carefully pour boiling water into the tin (around the dish) until it’s half the depth of the batter. Bake for 30-40 minutes in the middle of the oven, until risen and golden. Carefully take the dish out of the roasting tin. Leave to stand for 10 minutes before serving with double cream, if liked.