Citrus Pudding Cake photographed at Judith Dunbar-Hines' apartment in Chicago, Ill., on Wednesday, January 16, 2013. | Andrew A. Nelles~Sun-Times Media
MAKES 8 SERVINGS
Traditionally made with lemon juice, try substituting equal amounts of Meyer lemon or tangerine juice for a subtle change in flavor.
4 eggs, separated 2 cups sugar 2 tablespoons room temperature butter 4 tablespoons flour 2 tablespoons tangerine zest Pinch of salt ½ cup tangerine juice 2 cups milk 4 egg whites, beaten to soft peaks
2 cups sugar
2 tablespoons room temperature butter
4 tablespoons flour
2 tablespoons tangerine zest
Pinch of salt
½ cup tangerine juice
2 cups milk
4 egg whites, beaten to soft peaks
Whip egg whites until soft peaks form; set aside. Using the same mixer, beat sugar and butter until well-mixed, then add flour, zest and salt and mix 30 seconds. Add citrus juice and beat 1 minute or until smooth. Combine egg yolks with milk and add with the mixer running.
Fold beaten egg whites into batter — mixture will be very runny. Place into buttered 8x12-inch bake dish and carefully place into the pan of water. Bake 45 minutes or until cake pulls away from the sides of the pan and top is golden.
Remove bake dish from pan of water and let pudding cool to room temperature before spooning into dessert dishes, giving each diner some of the cake topping and some of the pudding underneath.
Judith Dunbar Hines