Lemon Sponge Pudding Recipe
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Category: |
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Ingredients: |
Ingredients: 1 cup granulated white sugar, divided
3 tbsp. unsalted butter, at room temperature
3 large eggs, separated
1 tsp. vanilla
1 tbsp. of lemon zest
1/3 cup flour
1/4 tsp. salt
1/3 cup lemon juice
1 cup whole milk
1/8 tsp. cream of tartar
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Directions: |
Directions:Preheat oven to 325F, use a center rack. Butter 6 heatproof bowls.
Set aside 2 tbsp. of the sugar to use when whipping the egg whites.
Beat the remaining sugar and butter until light and fluffy. Add in 3 egg yolks one at a time, beat until incorporated. Beat in the vanilla and the lemon zest. Add flour and salt and mix.
With mixer on low gradually add in lemon juice and milk. Set aside while you beat the egg whites.
In clean bowl beat egg whites until frothy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the 2 tbsp. of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in 3 additions until incorporated.
Carefully pour the batter into the heatproof bowls until near the rim. Place the dishes into a larger baking pan leaving about 1 inch around each.
Prepare a water bath. (used to provide temperature protection for the eggs. Carefully pour enough hot water in the pan so that it is half way up the dishes.
Bake 40-45 minutes or until cakes are golden brown and a toothpick inserted comes out clean.
Remove dishes from the water bath and cool slightly before serving.
Dust the top with icing sugar and dress with a dollop of whipped cream.
May be served hot or cold. |
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