This is a very unique recipe ...as it bakes, the batter separates into 2 layers. The top layer becomes a light and airy sponge cake, yet underneath is a deliciously tangy lemon pudding.
Ingredients:
~ 100 grams sugar
~ 30 grams butter
~ 2 eggs (separate to egg yolk and egg white)
~ 1 tablespoon vanilla extract
~ 1 tablespoon lemon zest
~ 20 grams flour
~ 40 ml lemon juice
~ 120 ml milk
~ 1/8 teaspoon cream of tartar
Steps 1: Preheat over to 165'C and butter 4 ramekins.
Steps 2: Set aside 2 tablespoon of the sugar to use when whipping the egg whites. THen in the bowl cream the the remaining sugar and butter until light and fluffy.
Steps 3: Add in eggs. 1 after another and beat until incorporated.
Steps 4: Beat in vanilla extract and lemon zest. And add the flour and pinch of salt and beat until combined.
Steps 5: With the mixer on low speed, gradually pour in the lemon juice and milk. Mix and set it aside.
Steps 6: In another clean bowl, beat the egg white until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoon of sugar and beat until stiff peaks form,
Steps 7: Gently fold the egg whites into the batter and carefully pour the batter into the prepared ramekins. The batter does not rise much during baking so can fill the ramekins almost to the rim.
Steps 8: Prepare a water bath. Carefully pour in the hot water until its halfway up the sides of the ramekins.
Steps 9: Bake for about 40 minutes or until the sponge cakes are golden brown and toothpick inserted into the cake portion comes out clean.
the top is golden brown
Taste best when it served warm!
optionally dust the tops of the puddings with icing sugar and dress with a dollop of whipped cream and fresh fruits.
But it thinks its already taste good enough with the fresh lemon fragrant. Luv this~!
