Lemon sponge pudding cake - james mcnair

4 Servings

Ingredients

Quantity Ingredient
Unsalted butter; softened
1 cup Sugar
¼ cup Unsalted butter; softened
2 teaspoons Lemon zest; finely grated
3 Eggs; separated
¼ cup Flour; all-purpose, preferable unbleache
1 pinch Salt
1¼ cup Milk
½ cup Fresh lemon juice
Fresh berries

Directions

Preheat oven to 350. Butter an 8-inch square baking pan or a 1½-quart baking dish.

In the bowl of an electric mixer, combine the sugar, butter, and lemon zest. Beat until fluffy, about 3 minutes. Add the egg yolks, one at a time, beating well after each addition. Stir in the flour, salt, milk, and lemon juice. Set aside.

In a separate bowl. beat the egg whites until they form stiff, shiny peaks but are not dry. Stir about ¼ of the egg whites into the batter to lighten it. Using a rubber spatula, fold in the remaining whites. Pour the mixture into the prepared baking dish.

Transfer the baking pan or dish to a baking pan, place the pan in the oven, and pour in enough hot (not boiling) water to reach about halfway up the sides of the pudding container. Bake until the top pudding layer is set and lightly browned, about 45 minutes.

Serve warm with berries or offer a fresh berry sauce.

Makes 4 to 6 servings.

VARIATIONS:

Substitute juice and zest of lime, orange, tangerine, or grapefruit for the lemon, or use a combination of citrus.

For pineapple sponge pudding, reduce the sugar to ¾ cup and the milk to ¼ cup. Add 1 cup pineapple juice along with the milk. Omit the lemon juice and zest.

Recipe by: James McNair's Custards, Mousses and Puddings Posted to MC-Recipe Digest by KSBAUM <KSBAUM@...> on Mar 29, 1998

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