Orange Pudding Cake

Name: Orange Pudding Cake
Yield: Serves 4 -6
Ingredients: 2 tablespoons, unsalted butter, softened, plus extra to grease the pan; 1/2 cup, granulated sugar, plus 2 tablespoons; 1/8 teaspoon, table salt; 3 , large egg yolks; 3 tablespoons, unbleached all-purpose flour; 1 , medium orange (navel), zested to yield 2 - 3 teaspoons zest and juiced to yield 1/4 cup orange juice; 2 tablespoons, lemon juice; 1 cup, whole milk; 4 , large egg whites, at room temperature

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Appears in Cook's Illustrated January/February 1995

Desserts or Baked Goods

Fruit

Puddings, Custards, Gelatins, & Souffles

Cakes

The secret to a light, puffy pudding cake, which separates into cake and pudding layers during baking, is an extra egg white.

SERVES4 -6

TIME1¼ hours

WHY THIS RECIPE WORKS

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,...

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