Delicate individual cakes that magically separate into two layers as they bake in a water bath: a light, spongy cake on top and a creamy lemon-orange custard on the bottom.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 4 | Eggs, separated |
| 3/4 cup | Sugar |
| 3 tablespoons | All-Purpose Flour, sifted |
| 1 cup | Milk, lukewarm |
| 1 teaspoon | Lemon Juice |
| 1 teaspoon | Orange Juice |
| 1 teaspoon | Vanilla Extract |
| 1 tsp, to taste | Grated Lemon Rind and Orange Rind |
Instructions
- Preheat oven to 350°F. Generously butter about 8 custard cups or ramekins and arrange them inside a larger baking pan (like a 9x13 pan).
- In a large bowl, beat the egg yolks until they are pale and creamy. Gradually beat in the sugar.
- Stir in the lemon juice, orange juice, vanilla extract, and grated rinds.
- Mix in the sifted flour, then slowly whisk in the lukewarm milk until the batter is smooth and thin.
- In a separate, clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the beaten egg whites into the yolk batter in three additions until just combined. The batter will be very thin and foamy.
- Pour the batter into the prepared cups, dividing it evenly.
- Place the baking pan in the oven. Carefully pour boiling water into the larger pan to come about halfway up the sides of the cups.
- Bake for about 30 minutes. The cakes are done when the tops are lightly golden and feel set to the touch.
- Carefully remove the cups from the water bath and let them cool before serving. They can be enjoyed warm or chilled.
Note
This recipe makes about 8 individual custard cups. The magic of this dessert is that the batter separates during baking, creating a custard layer on the bottom and a sponge cake layer on top.
