Molasses enriches the taste
3 eggs, separated
2 T light molasses
6 T sugar
2 T flour
1 T melted butter of regular margarine
1 t ground ginger
1/16 t salt
1 C milk
2 t grated lemon peel
1/4 C lemon juice
Beat egg yolks in a mixing bowl. Beat in molasses and sugar, then flour, butter, ginger, salt, milk, lemon peel and lemon juice to make a smooth mixture.
Beat egg whites until stiff but not dry. Fold into batter.
Pour mixture into greased 1 1/2 quart baking dish. Set in pan of hot water about 1 inch deep. Bake in slow oven (325°) 55 minutes or until top is browned and knife inserted halfway deep into center comes out clean.
Spoon into serving dishes. Serve warm, topped with whipped cream. Makes 5 to 6 servings.
Source: Farm Journal's Country Cookbook