Lemon Pudding Cake

I hadn't heard of Pudding Cake until I found a Lemon recipe in "Entertainment," the new Cook's Illustrated magazine I have mentioned previously. I originally thought the name meant I would make pudding and somehow have it in cake, perhaps in layers. Further investigation revealed that it is actually custard components with flour and beaten egg whites that separate into pudding (or really more of a custard) and a super fluffy cake top as it bakes! Baking is like science magic once again!


The prospect of beating egg whites has never thrilled me. You really do need a mixer as it would take forever by hand. Using my cheap Target bought mixer the lowest speed seems like a really fast speed but it did really take several minutes to get the egg whites to from foamy to stiff peaks. You can add a little bit of sugar to help speed up the process without endangering yourself of going into the realm of over beaten egg whites (in other words, clumps) . Don't be intimidated by egg whites! You can always make more even if you mess up and believe me, the results were superb!


Recipe:


2 tablespoons unsalted butter , softened, plus extra to grease the pan
1/2 cup granulated sugar , plus 2 tablespoons
1/8 teaspoon table salt
3 large egg yolks
3 tablespoons unbleached all-purpose flour
2 - 3 teaspoons lemon zest
1/4 cup lemon juice , strained, from 1 to 2 lemons
1 cup whole milk
4 large egg whites , at room temperature

1. Lightly butter pan or baking molds of choice. You can make this cake in almost anything: custard cups, ramekins, mini souffle cups, round cake pan or what I choose, an 8" square baking dish. The baking time regardless of pan chosen will remain the same. Lay a folded dish towel in bottom of large roasting pan where you will set your pans or dish. Later you will use the large roasting pan as a water bath for the cake.

2. Meanwhile, in mixing bowl mash 2 tablespoons butter together with sugar and salt with back of wooden spoon until crumbly. Beat in yolks, then flour, mixing until smooth. Slowly beat in lemon zest and juice, then stir in milk. Set this aside in a bowl and clean mixer.

3. Before you begin the next step its a good idea to start preheating the oven to 325. You will also need to boil enough water to create a water bath for your baking dish.

4. Next, beat egg whites to stiff, moist peaks. Gently whisk whites into batter just until no large lumps remain.

5. Immediately ladle (don’t pour) batter into pan, custard cups, or ramekins. Place the large roasting pan containing your ramekins etc on the oven rack. Pour enough boiling water into roasting pan to come halfway up sides of baking pan or molds and be careful not to burn yourself.

6. Bake until pudding cake center is set and springs back when gently touched, about 25 minutes. Remove roasting pan from oven and let pan or molds continue to stand in water bath for 10 minutes. Pudding cakes can be served warm, at room temperature, or even chilled but are best served the same day as they are made. Sprinkle with powdered sugar for extra effect.

Here we couldn't resist cutting into it!

Here is the close up view of the layers