Recipe for Baked Lemon Cake Pudding

Baked Lemon Cake Pudding

Ingredients

.....2 eggs separated
.....1/4 teaspoon salt
.....Sugar
.....1 cup milk
.....1/3 cup lemon juice
.....3 tablespoons all purpose flour
.....2 tablespoons butter, melted
.....1 tablespoon grated lemon peel
.....Whipped cream for garnish

Preparation

Preheat oven to 350 degrees. Grease 1 quart casserole dish. In small bowl, with mixer at high speed, beat egg whites with salt until soft peaks form; beating at high speed, gradually sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating until sugar is completely dissolved. (Whites should stand in stiff peaks.) Do not scrape sides of bowl during beating.

In another small bowl, with same beaters and mixer at medium speed, beat egg yolks with 1/4 cup sugar; add remaining ingredients except whipped cream and beat until well mixed. With wire whisk or rubber spatula, gently fold egg yolk mixture into egg whites just until mixed. Pour batter into casserole dish.

Set casserole in shallow pan; place on oven rack. Fill pan halfway up side of casserole dish with boiling water. Bake 55 to 65 minutes until top is golden and firm. (Pudding separates into cake layer on top, sauce layer underneath.) Cool in casserole on wire rack. Serve slightly warm or cold, as is, or topped with whipped cream.

Yield: 6 servings