The Baking Cookbook for Teens: 75 Delicious Recipes for Sweet and Savory Treats by Robin Donovan

Author:Robin Donovan [Donovan, Robin]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-07-23T22:00:00+00:00

LEMON PUDDING CAKE

Prep time: 15 MINUTES Cook time: 60 MINUTES Serves: 6 TO 8

LEVEL 1

NUT-FREE

EQUIPMENT

8-inch square or round cake pan, large mixing bowl with electric mixer or stand mixer, large mixing bowl, whisk, rubber spatula

This bright, lemony cake is like a magical science experiment. As the cake bakes, the batter separates into two distinct layers—cake on top and pudding on the bottom. Surprise and amaze your friends with this absolutely delicious feat of baking wizardry! It will make you look very accomplished.

Butter, for greasing

4 eggs, at room temperature, separated

¾ cup sugar

½ cup unsalted butter, melted

1 teaspoon vanilla extract

¾ cup all-purpose flour

Zest of 1 lemon

¼ cup freshly squeezed lemon juice

1¾ cups (whole or low-fat) milk, warm but not hot

Confectioners’ sugar, for garnish

1. PREHEAT THE OVEN AND PREPARE THE PAN. Preheat the oven to 325°F. Coat the cake pan with butter.

2. WHIP THE EGG WHITES. In the bowl of a stand mixer or in a large mixing bowl using an electric mixer, whip the egg whites until they form stiff peaks (see here).

3. COMBINE THE BATTER. In a separate large mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale. Add the melted butter and vanilla, and beat to combine. Add the flour, and mix until it is fully incorporated. Add the lemon zest and juice, and beat to mix. With the mixer running, add the milk. Using a rubber spatula, gently fold in the whipped egg whites, about one-third at a time, until they are mostly incorporated.

4. BAKE THE CAKE. Transfer the batter to the prepared cake pan, and bake in the preheated oven for 45 to 60 minutes, until the top is firm to the touch. Remove the cake pan from the oven, and let the cake cool completely on a wire rack. Sprinkle confectioners’ sugar over the top, and serve at room temperature.

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