Appears in Cook's Illustrated January/February 1995
The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white.
In developing our pudding cake recipe, we baked some 15 pudding cakes, noticing that those made with lemon or orange juice came out especially well, while those flavored in other ways tended to have flimsy, fast-dissolving tops and rubbery,...