Citrus Sponge Pudding Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 cup: %1 milk,
3 large: Eggs, separated
1/2 cup: Pineapple juice,
3/4 cup: Sugar,
1/3 cup: Fresh lemon juice,
1/3 cup: Flour,
2 tbsp: Margarine, melted
1/4 tsp: Salt,
1 tsp: Grated lemon rind,
Vegetable cooking spray,
1 tsp: Grated orange rind,
1 tsp: Powdered sugar,
Combine the first 7 ingredients, stirring with a whisk: set
Directions:
aside. Combine the sugar, flour, and salt in a bowl. Gradually add
the milk mixture, stirring well. The batter will be thin.
Beat the egg whites until stif peaks form. Gently fold 1/4 of
the whites into the batter. Gently fold in the remainder.
Pour the batter into a 1-1/2 quart casserole coated with cooking
spray. Place in a square baking pan and add hot water to the 1 inch
depth up the sides of the baking dish. Bake at 350 for 55 minutes or
till golden brown. Dust with powdered sugar. Serve warm or chilled.
Submitted By MONICA WILLYARD On 04-22-95
Source from luhu.jp
the milk mixture, stirring well. The batter will be thin.
Beat the egg whites until stif peaks form. Gently fold 1/4 of
the whites into the batter. Gently fold in the remainder.
Pour the batter into a 1-1/2 quart casserole coated with cooking
spray. Place in a square baking pan and add hot water to the 1 inch
depth up the sides of the baking dish. Bake at 350 for 55 minutes or
till golden brown. Dust with powdered sugar. Serve warm or chilled.
Submitted By MONICA WILLYARD On 04-22-95
Source from luhu.jp
Tags
Desserts