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Sponge Cake Pudding

Source of Recipe

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Recipe Link: recipecircus.com/recipes/CookingMonster/

List of Ingredients

1 cup (200 grams) granulated white sugar, divided
2 tablespoons (28 grams) unsalted butter, room temperature
3 large eggs, separated
1 teaspoon pure vanilla extract
1 tablespoon (4 grams) lemon zest
1/4 cup (35 grams) all purpose flour
1/4 teaspoon salt
1/3 cup (80 ml) fresh lemon juice
1 1/2 cups (360 ml) whole milk
1/8 teaspoon cream of tartar

Note: Ramekins are a lot like a small soufflé dish with their rimmed top and straight sides that are smooth on the inside but ridged on the outside. They can be made of porcelain, earthenware, or stoneware and are usually plain colored.



Recipe

Preheat oven to 325 degrees F (170 degrees C) and place rack in the center of the oven. Grease four to six ramekins with butter. (Using four ramekins gives you very generous 8 ounce (240 ml) servings.)

Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. In the bowl of your electric mixer, with the paddle attachment, cream the remaining sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract and lemon zest. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the 2 tablespoons sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.

Carefully pour (or use a ladle) the batter into the prepared ramekins. (The batter does not rise during baking so you can fill the ramekins almost to the rim.) Place the ramekins in a 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges).

Prepare a water bath. (A water bath is used to provide temperature protection for the eggs.) Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins.

Bake about 1 hour or until the sponge cake is lightly browned and when a toothpick is inserted into the cake portion it comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekin . Remove the ramekins from the water bath and cool slightly before serving.

You can serve the sponge cakes in the ramekins with a dusting of confectioners sugar and a dollop of whipped cream. Or you can remove them from the ramekins by inverting onto a dessert plate.

Note: You can also make this dessert in a 2 quart (4 cups) (960 ml) soufflé dish.

Makes 4 to 6 servings.