http://www.gourmet.com/cookbookclub/recipes/2009/10/lemon-pudding-cake

• • delia, p588

• http://www.gourmet.com/food/testkitchen/2009/09/gourmet_today_lemon_pudding_cake

LEMON PUDDING CAKE

SERVES 6

ACTIVE TIME:20 MINUTES

START TO FINISH:1 1/2 HOURS

FROM GOURMET TODAY BY RUTH REICHL

Half pudding, half cake, all easy. As it bakes, the batter separates, and the top becomes a tender, delicate-crumbed cake, while the bottom turns into a saucy pudding—both fragrant with lemon.

• • 2 large lemons

  • 1/4 cup all-purpose flour

  • Rounded 1/4 teaspoon salt

  • 3/4 cup plus 2 tablespoons sugar

  • 3 large eggs, separated, left at room temperature for 30 minutes

  • 1 1/3 cups whole milk

SPECIAL EQUIPMENT:

• • a 1 1/2-quart-gratin dish or shallow glass or ceramic baking dish

INSTRUCTIONS:

• 1. Put a rack in middle of oven and preheat oven to 350°F. Butter gratin dish.

  2. Finely grate 1 tablespoon zest from lemons, then squeeze 6 tablespoons juice.

  3. Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl.

  4. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.

  5. Beat whites in another large bowl with an electric mixer (fitted with whisk attachment if using a stand mixer) until they hold soft peaks.

  6. Beat in remaining 1/4 cup sugar a little at a time and continue to beat until whites hold stiff, glossy peaks.

  7. Whisk about one quarter of whites into batter to lighten it, then fold in remaining whites gently but thoroughly (batter will be thin).

  8. Pour batter into gratin dish. Put dish in a small roasting pan and put pan in oven.

  9. Add enough boiling water to pan to reach halfway up sides of gratin dish. Bake until cake is puffed and golden, 45 to 50 minutes. Transfer to a rack.

  10. Serve warm or at room temperature.

Cooks Country - Lemon Pudding Cake (Serves 8)

WHY THIS RECIPE WORKS:

For the brightest lemon flavor in our Lemon Pudding Cake, we used a full half-cup of lemon juice. To coax even more flavor from the lemons, we creamed a bit of grated zest with the butter and sugar. A bit of cornstarch gently firmed the pudding layer without muddying the lemon flavor.

To prevent the top layer of the cake from deflating, we beat sugar into the egg whites. This stabilized the whites and resulted in a high, golden, and fluffy cake. For the creamiest texture, it was important to bake the cake in a water bath. The hot water protected the pudding from cooking too quickly.

This dessert is best served warm or at room temperature the same day it is made. Scoop it out and serve in a bowl.

INGREDIENTS

• • 1/4 cup all-purpose flour

  • 2teaspoons cornstarch

  • 1 1/4 cups sugar

  • 5 tablespoons unsalted butter, softened

  • 2 tablespoons grated zest and 1/2 cup juice from 4 lemons

  • 5 large eggs, separated

  • 1 1/4 cups whole milk, room temperature

  • 2 quarts boiling water

INSTRUCTIONS

• 1. MIX BATTER Adjust oven rack to lowest position and heat oven to 325 degrees. Grease 8-inch square baking dish. Whisk flour and cornstarch in bowl. With electric mixer on medium-high speed, beat 1/2 cup sugar, butter, and lemon zest until light and fluffy, about 2 minutes. Beat in yolks, one at a time, until incorporated. Reduce speed to medium-low. Add flour mixture and mix until incorporated. Slowly add milk and lemon juice, mixing until just combined.

  2. BEAT EGG WHITES Using clean bowl and whisk attachment, beat egg whites on medium-high speed until soft peaks form, about 2 minutes. With mixer running, slowly add remaining sugar until whites are firm and glossy, about 1 minute. Whisk one-third of whites into batter, then gently fold in remaining whites, one scoop at a time, until well combined.

  3. BAKE Place kitchen towel in bottom of roasting pan and arrange prepared baking dish on towel. Spoon batter into prepared dish. Carefully place pan on oven rack and pour boiling water into pan until water comes halfway up the sides of baking dish. Bake until surface is golden brown and edges are set (center should jiggle slightly when gently shaken), about 60 minutes. Transfer to wire rack and let cool at least 1 hour. Serve.