Guest guest Posted October 4, 1999 Report Share Posted October 4, 1999 * Exported from MasterCook * Citrus Sponge Pudding Recipe By : Cooking Light, October 1994, page 95 Serving Size : 6 Preparation Time :0:20 Categories : Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup 1% low-fat milk 1/2 cup pineapple juice 1/3 cup fresh lemon juice 2 tablespoons margarine -- melted 1 teaspoon grated lemon rind 1 teaspoon grated orange rind 3 egg yolks 3/4 cup sugar 1/3 cup all-purpose flour 1/4 teaspoon salt 3 egg whites Vegetable cooking spray 1 teaspoon powdered sugar Combine first 7 ingredients, stirring with a wire whisk; set aside. Combine sugar, flour, and salt in a large bowl. Gradually add the milk mixture, stirring well (batter will be thin). Beat egg whites (at room temperature) at high speed of a mixer until stiff peaks form. Gently stir one-fourth of egg whites into batter; gently fold in remaining egg whites. Pour batter into a 1-1/2 quart casserole dish coated with cooking spray. Place casserole dish in an 8-inch square baking dish, and add hot water to baking dish to a depth of 1 inch. Bake at 350 degrees for 50 minutes or until golden brown. Sprinkle with powdered sugar. Yield: 6 servings. - - - - - - - - - - - - - - - - - - Serving Ideas : Serve warm or chilled. NOTES : As it bakes, this dessert forms two layers: a creamy pudding nestled beneath a spongy cake top. Quote Link to comment Share on other sites More sharing options...
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