Burst of Citrus Sponge Pudding

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.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 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

Directions

1. Fill a large roasting pan 1/2-inch high with hot tap water and set into the center of your oven.
2. Turn oven on to 350 F and let it preheat while the water bath is still in there.
3. Carefully separate eggs into whites and yolks.
4. 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.
5. 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).
6. On low speed, slowly add juices and milk to the butter mixture,just until blended.
7. Fold in egg whites by hand and mix very gently until no white streaks remain.
8. Pour into a shallow oval pan (about 2-quart capacity) and set carefully into the baking pan with the hot water in the oven.
9. Bake 55-60 minutes until top is puffed and lightly golden.
10. Remove pan from water bath and let cool on rack.
11. Dust with powdered sugar and serve warm or chilled.