Prep 30 mins
Cook 1 hr
As this bakes, a foamy cake layer will form on top, with an airy custardy pudding forming on the bottom. Adapted from an old issue of McCall's magazine. I haven't tried this one yet, but wanted to share it. Garnish with powdered sugar, a handful of fresh raspberries, and a few slices of orange if you like.
- 4 large eggs, at room temperature
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup sweet unsalted butter, softened
- 1⁄3 cup unsifted all-purpose flour
- 1 1⁄4 teaspoons freshly grated lemons, zest of
- 1 1⁄4 teaspoons freshly grated orange zest
- 1⁄3 cup fresh lemon juice
- 3 tablespoons fresh orange juice
- 2 cups milk
- powdered sugar, for dusting
- Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
- Turn oven on to 350 F and let it preheat while the water bath is still in there.
- Carefully separate eggs into whites and yolks.
- In a large bowl, beat egg whites on high speed until foamy, then gradually beat in just 1/4 cup of the sugar until stiff peaks form.
- In another bowl, beat egg yolks, remaining sugar, butter, flour, lemon& orange zests and beat on high for 3 minutes (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
- On low speed, slowly add juices and milk to the butter mixture,just until blended.
- Fold in egg whites by hand and mix very gently until no white streaks remain.
- Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
- Bake 55-60 minutes until top is puffed and lightly golden.
- Remove pan from water bath and let cool on rack.
- Dust with powdered sugar and serve warm or chilled.
This is an amazingly divine dessert! Ever since I got my Microplane Zester this past summer I've been making lemon and orange flavored desserts on a constant basis. I really enjoyed this dish! It's just a bit fiddly because if you have just one stand mixer you have to beat the whites and then use another bowl to beat the orange batter. I solved the problem by beating the whites and then transfering them to another bowl while I beat the rest without even washing the bowl or the beater. I didn't really measure the zest, just zested one large lemon and two oranges (I wanted a very strong orange taste). Then, instead of measure the lemon and orange juice, I just juiced the zested lemon and oranges, and then added enough milk to make 2 1/3 cups of liquid. I also used soy milk and margarine because I didn't want a dairy dessert. I served this as a hot pudding with some chocolate sauce, first drizzling the sauce in a pretty design on the plate and then adding a dollop of the sponge pudding. Heather, this one is a real winner in our house, I can't wait to impress ALL my friends with it!
Delicious, taste a lot like a lemon pie, the cake like top and the light custard makes for a very good dessert. Everyone liked it. Will be making it again soon for company.