Lemon Sponge Pudding
http://tanyasrecipez.blogspot.com/2013/09/lemon-sponge-pudding.html
A lemony
pudding with a light sponge. Served with a scoop of ice cream and dusted with
some icing sugar.
Ingredients
Flour – 1/3 Cup (50 gm)
Flour – 1/3 Cup (50 gm)
Baking powder – ½ tsp
Butter – 50 gm – at room
temperature
Castor sugar – ½ cup (100 gm)
Grated lemon rind – of one large
lemon
Lemon juice – of 1 large lemon
Eggs – 2
Milk – 1 cup (225 ml)
Method
Method
Sieve the flour and baking powder
and keep it aside.
In a bowl cream the butter and
sugar until fluffy. Add lemon rind and lemon juice and give it a mix. Beat in
the egg yolks. Stir in the milk and flour.
Whip the egg whites in a different
bowl until it forms soft peaks. Fold it to the mixture.
Pour this mixture in a heatproof
bowl and place this bowl in a water bath. Bake it at 180 C for 45-55 mins until
the top crust gets golden brown colour. Leave it to cool. Serve with a scoop of
ice-cream.
My Notes
ü Water bath is a larger pan containing water in which you should place your smaller cake baking dish.
My Notes
ü Water bath is a larger pan containing water in which you should place your smaller cake baking dish.
ü No need of pre-heating the oven.
ü The top crust will be crisp and the inner layer
will be very soft