Lemon Sponge Pudding
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 270.8
- Total Fat: 9.7 g
- Cholesterol: 111.4 mg
- Sodium: 153.9 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 0.3 g
- Protein: 5.3 g
View full nutritional breakdown of Lemon Sponge Pudding calories by ingredient
Number of Servings: 6
Ingredients
-
1 cup granulated white sugar, divided
3 tablespoons unsalted butter, room temperature
3 large eggs, separated
1 teaspoon pure vanilla extract
1 tablespoon lemon zest
1/3 cup all purpose flour
1/4 teaspoon salt
1/3 cup fresh lemon juice
1 cup whole milk
1/8 teaspoon cream of tartar
Directions
Preheat oven to 325 degrees F and place rack in the center of the oven. Butter six - 1 cup ramekins.
Set aside 2 tablespoons of the sugar to use when whipping the egg whites. Then, in the bowl of your electric mixer, or with a hand mixer, cream the remaining sugar and butter until light and fluffy. 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, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.
Carefully pour the batter into the prepared ramekins. Place the ramekins in a larger baking pan and carefully pour in hot water, until it is halfway up the sides of the ramekins.
Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and dust lightly with powdered sugar before serving. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user UNMINUIT.
Set aside 2 tablespoons of the sugar to use when whipping the egg whites. Then, in the bowl of your electric mixer, or with a hand mixer, cream the remaining sugar and butter until light and fluffy. 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, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.
Carefully pour the batter into the prepared ramekins. Place the ramekins in a larger baking pan and carefully pour in hot water, until it is halfway up the sides of the ramekins.
Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and dust lightly with powdered sugar before serving. Makes 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user UNMINUIT.