I was sifting through my stack of old recipes and came across this crazy recipe my mother used to make - a lemon pudding/souffle/cake. The batter separates as it bakes, leaving you with a soft cake and a tangy lemon pudding, all in one. It's one of those fascinating, and delicious, desserts that also doubles as entertainment - and kids ( and adults!) never get tired of it.
Preheat oven to 350F.
Butter a souffle or other ovenproof dish
a pan to hold the dish as well as a few inches of water ( also known as a water-bath)
3/4 cup sugar
2 T. soft unsalted butter
2 t. grated lemon zest
3 eggs, separated
3 T. King Arthur flour
1 cup milk ( I used 2%)
1/3 cup plus 2 T. fresh lemon juice
pinch of salt
Beat egg whites until stiff in mixer bowl. Scoop into a bowl and set aside.
Cream the sugar, soft butter, and lemon zest in mixer bowl. No need to wash it after mixing the egg whites.
Add the egg yolks, milk, and flour.
Beat in the lemon juice .
Fold in the egg whites and pinch of salt - some lumps are fine.
Scrape into the buttered dish and place in the pan ( I use a brownie pan) Add a few inches of hot water and place in preheated oven.
Bake for 45 minutes and remove to cooling rack. Let it cool for at least 20 minutes.
Using a large spoon, dish out portions and scoop up some of the pudding, as well as the souffle cake.