Light lemon sponge pudding

1. Preheat oven to 180C. Grease a 2L round oven-proof dish with melted butter

2. Place 125ml of castor sugar, flour, lemon and lime zest, melted butter and egg yolks in large bowl. Whisk until well and add the milk

3. use an electric beater and beat egg whites until soft peaks form. Gradually add remaining castor sugar and whisk until thick and glossy

4. fold a quarter of egg whites into citrus mixture. Add remaining castor egg whites in batches, folding gently.

5. Pour into prepared dish. Place dish with mixture in a baking dish and fill baking dish halfway with water

6. bake until set (40-45min)