Thursday, December 29, 2011

Baked Lemon Cake with Pudding Sauce

This dessert is simply incredible!  It is light and fluffy just like you would expect from a Souffle.  In this case, like a no fail souffle.  The cake like top is light and fluffy and the custard bottom is smooth and creamy.  Since I love HOT desserts this one tops my favorites list.  Serve it right out of the oven and put some fresh cream or powdered sugar on top.  Make it in individual sized dishes for when you have company over you want to impress. 


3 Eggs, separated
1/4 plus 3/4's cup Sugar
1/3 cup Butter, room temperature
1/4 cup Lemon Juice
1/4 plus 2 Tablespoons Gluten Free Flour Blend
1/8 teaspoon Salt
1 cup Milk

Preheat oven to 350 degrees
Place your UN-buttered 2 quart round casserole dish or Souffle dish inside a 9 x 13" dish.
Boil some water.

  • Beat egg whites until they are foamy.
  • Add in 1/4 cup sugar and continue to whip until stiff peaks form (When you scrape the sides of the bowl, the egg whites will stay in formation).
  • Set egg whites aside in a separate bowl.
  • Add in remaining 3/4's cup sugar and butter to mixer. 
  • Beat until creamy.
  • Add in Lemon Juice and egg yolks and fully incorporate.  (Mine looked broken when the lemon juice was added but the cake still turned out well).
  • Turn mixer to low and add the flour and salt.  Fully incorporate.
  • Slowly add in milk.  Batter will be very loose.
  • Put egg whites into mixing bowl and mix on very low, just until incorporated.
  • Add to your dish of choice (the one you placed inside the 9 x 13" dish earlier) and place into oven.
  • Add water to 9 x 13" dish about 1" up the sides.  This helps the pudding bottom. 
  • Cook for 45 to 50 minutes. 

Notes:
I noticed that the higher side souffle dish helped the top not brown so much.  If you are using a starndard 2 quart casserole keep a look out for the top browning too quick.  If this happens cover it with foil whit it reaches the desired color.

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