Lemon pudding cake
|1/4 cup flour|
|2 teaspoons cornstarch|
|1/4 cup granulated sugar|
|5 tablespoons unsalted butter, softened|
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|2 tablespoons grated lemon zest and 1/2 cup fresh lemon juice, from four lemons.|
|five large eggs, separated|
|1 1/4 cups whole milk, room temperature|
|pinch cream of tartar|
this near forgotten dessert, with its seemingly magical formation of layers -- airy and soufflé like on top, dense, lemony custard below, is an American favorite. The recipe has roots in flour puddings, like the 1796 recipe from American cookery made with cinnamon, nutmeg, and whole eggs. Eventually, lemon replaced the spices, beaten egg whites became a favorite, and by the 19th century, sponge pudding recipe is relying on a water bath appeared.
Place the roasting pan in the oven and carefully pour enough boiling water into the pan to come halfway up the sides of the baking dish. Bake until the surface is Golden Brown and the edges are set. The center should jiggle slightly when gently shaken. Bake for about one hour.
Remove the baking dish from the water bath, transfer to a wire rack, and cool for at least one hour. Dust the cake with powdered sugar and serve. Serves eight.