Can’t think of a nice, light dessert for your guests? Here’s a favourite of our Huntly Wynd friends and neighbours… and the answer to the question that inevitably follows dessert: “Can I get the recipe for this?”
From the Joy of Baking (that includes a how-to video)!
Lemon Sponge Pudding
- 1/3 cup sugar (original recipe calls for 1 cup)
- 2 tablespoons sugar (for egg whites)
- 4 tablespoons unsalted butter, room temperature
- 3 large eggs, separated, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon zest
- 1/3 cup all purpose flour
- 1/4 teaspoon salt
- 1/3 cup freshly squeezed lemon juice
- 1 cup (240 ml) whole or 2% milk (not skim)
- 1/8 teaspoon cream of tartar
- Preheat oven to 325F and place rack in the center of the oven.
- Butter six 1-cup (240 ml) ramekins.
- Beat 1/3 cup sugar and butter until light and fluffy.
- Beat in three egg yolks, one at a time.
- Beat in the vanilla extract and lemon zest.
- Add the flour and salt and beat until combined.
- On low speed, mix in the lemon juice and milk, set aside… it will seem runny.
- In a clean bowl, beat the egg whites until frothy.
- Add cream of tartar and beat until soft peaks form.
- Beat in 2 tablespoons sugar until stiff peaks form.
- Gradually fold egg whites into batter mixing only until incorporated.
- Evenly pour the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.)
- Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins as long as they don’t touch one another or the edges of the pan). Carefully pour in enough hot tap water so that the water is halfway up the sides of the ramekins.
- Bake for about 45 minutes until the sponge cakes are golden brown and a toothpick inserted into the cake top comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom.
- Remove the ramekins from the water bath immediately and cool slightly before serving.
This dessert can be served warm or at room temperature, with a dollop of softly whipped cream and fresh fruit. Leftovers can be covered and stored in the refrigerator. Excellent cold or you can reheat the puddings in the microwave.
Contributed by: Danita – Unit 75