Lemon Sponge Pudding Recipe by the Benedictine Sisters of Peking, from their cookbook The Art of Chinese Cooking.
The Chinese name for the recipe is given as Hsiang T’ao Ping.
This lovely lemon dessert recipe may be baked in individual dishes or in one large baking dish. It may be served hot or cold, with or without whipped cream. The recipe may also be used to make a lemon sponge pie simply by adding the mixture to an unbaked pie crust and baking.