LEMON SPONGE PUDDING CAKE

  • 1/2 Cup plus 1 Tbsp. Sugar, divided
  • 2 1.2 Tbsp. Flour, all purpose
  • 1/8 tsp Salt
  • 1 Cup Whole Milk
  • 1 1/2 tsp. Lemon Zest
  • 1/4 Cup Lemon Juice
  • 2 Tbsp. melted butter, slightly cooled
  • 2 Egg yolks
  • 2 Egg Whites, at room temperature
Preheat oven to 350 degrees.

In a 1 1/2 quart baking dish, combine 1/2 cup of sugar, flour and salt. Whisk in the milk, zest, lemon juice , melted butter and egg yolks.  

In a medium bowl, beat the egg whites at medium speed, until soft peaks form.  Slowly add the 1 Tbsp. sugar, again until peaks form. Fold in 1/4 of the egg whites with the yolk mixture, Gradually add the rest of the egg whites,

Place the baking dish in a large baking dish, and add about one inch of hot water.

Bake until slightly browned, about 20-25 minutes. Let cool about 5 minutes before serving with fresh berries and whip cream.


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3 - 4 Cups All Purpose Flour 1 Tbsp. Yeast 1 Tbsp. Salt 1.2 Tbsp. Sugar 15 Gr, Butter, softened 1 Egg, medium, slightly whisked 6 Oz. Milk Oil for greasing Put the Flour in the bowl, add the yeast on one side and the salt on the other.  Add the sugar, butter, egg and milk.  Using the hook attachment, knead the dough until soft and pliable, if needed add more flour. Grease lightly a bowl and once the dough is ready, put it in the bowl, grease the top of the dough, cover with a plastic wrap and cover with a towel.  Let it stand for about an hour. Divide the dough into 8 parts,  Shape them into circles and cover with flour. Let it stand for about 30 minutes.  Heat a heavy frying pan or a grill, on a medium heat.  Grill each side for about 5-6 minutes.
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