BURST OF CITRUS SPONGE PUDDING

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Burst of Citrus Sponge Pudding image

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.

Provided by HeatherFeather

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

4 large eggs, at room temperature
1 1/2 cups granulated sugar
1/2 cup sweet unsalted butter, softened
1/3 cup unsifted all-purpose flour
1 1/4 teaspoons freshly grated lemons, zest of
1 1/4 teaspoons freshly grated orange zest
1/3 cup fresh lemon juice
3 tablespoons fresh orange juice
2 cups milk
powdered sugar, for dusting

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 (scraping down the bowl with a rubber spatula as needed to make sure all batter gets combined well).
  • 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 (about 2-quart capacity) 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.

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