Sunday, April 5, 2009
As a salute to Mellow Yellow Monday, which I discovered by visiting the blog of the lovely Lola, I thought I would post a (somewhat) yellow recipe.
Lemon desserts signal the beginning of spring for me. Light and fresh, with a dash of sass to brighten your day. This Lemon Pudding Sponge Cake is easy to make and it’s doubly delicious because as it bakes it becomes cake on top with a layer of pudding underneath.
It’s absolutely yummy warm out of the oven, but I also love it cool from the fridge when the tart taste of lemon just smacks you in the taste buds. Get ready to pucker up.
With Easter just around the corner, this would make a nice addition to the menu. It only serves six, so if you’re having a large group, you will need to make two. The top of the cake is relatively plain looking, but if you top it with berries, it is quite lovely. I like it with sliced, juicy strawberries, but blueberries or raspberries would be equally nice.
Hope you like it.
Lemon Pudding Sponge Cake
1 C sugar
1/4 C unsalted butter at room temp
2 t. finely grated lemon zest
3 eggs at room temp, separated, yolks slightly beaten
1/4 C all purpose flour
Salt, just a pinch
1¼ C milk (not fat free)
1/2 C freshly squeezed lemon juice
Fresh berries, optional
Position racks so that the cake will bake in the middle of the oven, preheat to 350. Generously butter an 8” square pan or a 1½ quart baking dish.
Combine in a bowl the sugar, ¼ C butter, lemon zest and beat with an electric mixer at medium speed until creamy, about 3 minutes. With the mixer still running, slowly drizzle in the egg yolks and beat well. Stir in the flour, salt, milk and lemon juice. Set aside.
In a metal bowl, with clean beaters, beat the egg whites at medium speed until they form peaks that are stiff but still moist. Stir about one-fourth of the whites into the batter to lighten it. Using a rubber spatula, fold in the remaining whites. Pout the mixture into the prepared baking container.
Place the cake container on a rack set in a large, deep baking pan and transfer to the oven. Pour enough hot (not boiling) water into the large pan to reach about halfway up the side of the cake container.
Bake until the top cake layer is set and lightly browned, about 45 minutes. Regulate the oven temp during baking to maintain water at simmering stage (water should not boil).
Remove the cake from the water bath to a wire rack to cool slightly, then serve warm with berries.