Recipe

Lemon Sponge Pudding Recipe

Add Step-by-Step Photos	Castingcook / All my dishes 8 months ago This makes a delicate sponge which separates in the oven so there's a layer of lemon pudding in the bottom of the bowl and a layer of light sponge cake on the top. Prep:20m Cook:30m Servings:8	Castingcook
	lemon easy light

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Ingredients

5 tablespoons unsalted butter, softened

1/3 cup and 3/4 cup sugar

5 eggs, separated

1/4 cup and 2 tablespoons all-purpose flour

1 1/4 cup whole milk

2/3 cup lemon juice

2 lemons, zested

Equipment: 8 (8-ounce) ramekins

Directions

Preheat the oven to 325 degrees F. Butter the ramekins.

In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.

In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.

Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes. Serve warm topped with a scoop of raspberry sorbet.

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Comments

annieamie 3 months, 2 weeks ago said:
What a great recipe! I look forward to trying this one. The concept of different layers of flavor is so unique and I can't wait to taste this. Thank you for sharing your recipe here!

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