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Butter or margarine, for greasing All-purpose flour, for dusting 3 eggs 1/2-cup apricot fruit spread Finely grated zest of 1/2 lemon 1 teaspoon ground cinnamon, plus extra to decorate |
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Preheat the oven to 375°F. Lightly grease four individual soufflé dishes and dust them lightly with flour.
Separate the eggs and place the yolks in a bowl with the fruit spread, lemon zest and cinnamon. Beat hard until the mixture is thick and pale in color. Place the egg whites in a grease-free bowl and beat them until they form soft peaks when the beater is lifted. Using a metal spoon or spatula, gradually fold the egg whites evenly into the yolk mixture. Divide the soufflé mixture among the prepared dishes and bake for 10 - 15 minutes, until well risen a golden brown. Serve immediately, with a little extra ground cinnamon. |