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."
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Ready In:
1hr 30mins




  • 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.

Questions & Replies

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  1. 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!
  2. 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.



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