Burst Of Citrus Sponge Pudding
As this bakes, a foamy cake layer will form on top, with an airy custardy pudding forming on the bottom. Adapted from an old issue of mccall's magazine. I haven't tried this one yet, but wanted to share it. Garnish with powdered sugar, a handful of fresh raspberries, and a few slices of orange if you like.
Steps
Fill a large roasting pan 1 / 2-inch high with hot tap water and set into the center of your oven.
Turn oven on to 350 f and let it preheat while the water bath is still in there.
Carefully separate eggs into whites and yolks.
In a large bowl , beat egg whites on high speed until foamy , then gradually beat in just 1 / 4 cup of the sugar until stiff peaks form.
In another bowl , beat egg yolks , remaining sugar , butter , flour , lemon& orange zests and beat on high for 3 minutes.
On low speed , slowly add juices and milk to the butter mixture , just until blended.
Fold in egg whites by hand and mix very gently until no white streaks remain.
Pour into a shallow oval pan and set carefully into the baking pan with the hot water in the oven.
Bake 55-60 minutes until top is puffed and lightly golden.
Remove pan from water bath and let cool on rack.
Dust with powdered sugar and serve warm or chilled.
Ingredients
eggs, granulated sugar, sweet unsalted butter, unsifted all-purpose flour, lemons, zest of, orange zest, fresh lemon juice, fresh orange juice, milk, powdered sugar