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Butter Sponge for French Pastry


1 whole egg plus 3 egg yolks

3 1/2 Tbsp melted butter
(salted or unsalted)

6 Tbsp flour

1 Tsp lemon zest or rind

1 Tbsp lemon juice

2 1/4 Tbsp corn starch

1 Tsp baking powder

1/3 cup sugar

1/8 Tsp salt


Combine the eggs with sugar and place in top of double boiler.

Heat mixture,stirring constantly, until warm (approx 95 deg)

Remove from heat and continue beating until cool and stiff.

Sift the flour then measure and resift with the baking powder,salt and the cornstarch.

Add dry ingredients to the egg mixture working quickly and with a light hand.

Add in lemon juice and zest.

Slowly stir in the melted butter, stirring constantly.

Pour into a well oiled,shallow pan or into well oiled baking molds .

Bake 375 deg for 20 min.

Cool completely.

If using a shallow pan, cut pastry into varioous shapes after it has cooled.