Recipe - Lemon Sponge Pudding Cake - James Mcnair

Unsalted butter; softened
1 cup Sugar
One fourth cup Unsalted butter; softened
2 teaspoon Lemon zest; finely grated
3 Eggs; separated
One fourth cup Flour; allpurpose,
preferable unbleache
1 pn Salt
1 One fourth cup Milk
One half cup Fresh lemon juice
Fresh berries

Preheat oven to 350. Butter an 8inch square baking pan or a 1 1/2quart
baking dish.

In the bowl of an electric mixer, combine the sugar, butter, and lemon
zest. Beat until fluffy, about 3 minutes. Add the egg yolks, one at a time,
beating well after each addition. Stir in the flour, salt, milk, and lemon
juice. Set aside.

In a separate bowl. beat the egg whites until they form stiff, shiny peaks
but are not dry. Stir about One fourth of the egg whites into the batter to
lighten it. Using a rubber spatula, fold in the remaining whites. Pour the
mixture into the prepared baking dish.

Transfer the baking pan or dish to a baking pan, place the pan in the oven,
and pour in enough hot (not boiling) water to reach about halfway up the
sides of the pudding container. Bake until the top pudding layer is set and
lightly browned, about 45 minutes.

Serve warm with berries or offer a fresh berry sauce.

Makes 4 to 6 servings.

VARIATIONS:

Substitute juice and zest of lime, orange, tangerine, or grapefruit for the
lemon, or use a combination of citrus.

For pineapple sponge pudding, reduce the sugar to Three fourths cup and the milk to
One fourth cup. Add 1 cup pineapple juice along with the milk. Omit the lemon
juice and zest.

Recipe by: James McNair's Custards, Mousses and Puddings

Posted to MCRecipe Digest by KSBAUM KSBAUM@aol.com on Mar 29, 1998