Baked Lemon Sponge
Makes 8 servings

Directions:

1. In a bowl, mix sugar, flour and salt. Stir in lemon juice, lemon zest, egg yolks, butter and milk.
2. In another bowl, beat egg whites until stiff peaks form fold gently into lemon mixture.
3. Pour into sugar mixture bowl and cover tightly with aluminum foil (secure with an elastic band).
4. Place in bowl in 3-quart slow cooker and pour in enough water to come 1 inch up sides of bowl.
5. Cover and cook on HIGH for 4 to 5 hours or until topping is set and light and fluffy. Sift icing over sponge before serving.