Recipe

Lemon Or Chocolate Pound Cake Recipe

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Ingredients

Directions

Step #1 1.
Step #2 In a 9"-wide ovenproof frying pan (attractive enough for serving) or in a cake pan, lemon & orange juices, mix 3 tbsps sugar, & cornstarch; set aside.
Step #3 2.
Step #4 In a large bowl, beat egg whites on high speed until foamy, then slowly beat in 6 tbsps sugar until whites hold stiff peaks.
Step #5 3.
Step #6 In another bowl, peel, beat egg yolks until thick with remaining 2 tbsps sugar, & vanilla.
Step #7 Fold yolks into whites.
Step #8 4.
Step #9 Over high heat, stir citrus juice mixture until boiling.
Step #10 Off the heat, spoon egg mixture in large dollops into the hot sauce.
Step #11 5.
Step #12 Bake in a 350'F.
Step #13 oven until omelet-souffle is golden brown and jiggles only slightly in the center when carefully shaken, 15-20 mins.
Step #14 Spoon sauce out with souffle; souffle center may be slightly creamy.
Step #15 Offer sour cream to add to taste.
Step #16 --.
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