Zutaten für Lemon Sponge Pudding
- 1 cup granulated sugar
- All Purpose Flour
- 1/4 teaspoon salt
- Fresh Lemon Rind
- 1/2 cup lemon juice (from 2 lemons)
- 4 large egg yolks
- 2% Evaporated Milk
- 4 large egg whites
- Frozen Raspberries
- Cornstarch
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Zubereitung von Lemon Sponge Pudding
- Preheat oven to 350°F (175°C).
- Combine 1 cup granulated sugar, 1 cup all-purpose flour, and 1/4 teaspoon salt in a large bowl.
- Zest and juice 2 large lemons. Add lemon zest, 1/2 cup lemon juice, 4 large egg yolks, and 1 (12-ounce) can evaporated milk to the dry ingredients. Whisk until smooth.
- In a separate bowl, beat 4 large egg whites until stiff peaks form. Gently fold into the lemon mixture.
- Pour batter into a lightly greased 8-cup baking dish.
- Place the baking dish in a larger roasting pan. Pour hot water into the roasting pan until it reaches about 1 inch up the sides of the baking dish (bain-marie).
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let cool slightly before serving.
- **Raspberry Sauce:**
- Press 2 cups fresh raspberries through a fine-mesh sieve to remove seeds. You should have about 1 cup of puree.
- In a small saucepan, whisk together the raspberry puree and 2 tablespoons cornstarch.
- Cook over medium heat, whisking constantly, until the mixture boils and thickens (about 1-2 minutes).
- Serve the warm lemon sponge pudding topped with the warm raspberry sauce.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
197g
Fat
3g
Carbs
20g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Desserts Eggs Dairy Fruit American Canadian Oven Easy Dinner Party Fall Holiday Event Kid Friendly Romantic Winter Puddings And Mousses Dietary Christmas New Years Seasonal Pacific Northwest Taste Mood Equipment 4 Hours Or Less
