Orange Pudding Cake
By Yankee Magazine|Apr 22 2006|
Ingredients
2 eggs, separated
1/4 cup fresh orange juice (I used blood orange)
2 tsp orange zest
2/3 cup milk (I used nonfat)
1 tsp vanilla extract
1 cup sugar
1/2 cup ap flour
1/4 tsp salt
Instructions
Preheat oven to 350F.
Place a 9-inch cake pan, filled with about 3/4 inch of water, into the oven. Grease a 1 quart (4 cup) souffle dish and set aside.
In a large bowl, whisk together sugar, flour and salt. Add in egg yolks, orange juice, orange zest, milk and vanilla, and whisk thoroughly.
In a medium bowl, beat egg whites to soft peaks. Stir or fold egg whites gently into lemon mixture, until well combined. Pour mixture into prepared souffle dish and gently place in water bath.
Bake for 45-50 minutes, until the cake has risen and begun to pull away from the sides of the dish. Serve warm
