My baking experiment #73 – orange pudding cakes

I wanted to bake something light for dessert this evening. Came across this recipe for a souffle-like pudding-cake:

  • 1 egg, separated
  • pinch of salt
  • 2 Tbsp sugar
  • 1/4 cup milk
  • 2 Tbsp orange juice
  • 2 Tbsp flour
  1. Preheat oven to 325°. Butter and sugar two 6-ounce ramekins all the way up and slightly over rims.
  2. In a small bowl, beat egg white with pinch of salt with electric mixer until stiff peaks form.
  3. In another bowl, beat egg yolk, sugar, milk and orange juice. Add flour and mix until combined.
  4. Use spatula to fold egg white into egg yolk mixture until combined. Divide evenly into ramekins.
  5. Place ramekins into 8″ square baking dish. Pour 2 cups boiling water into dish, enough to come halfway up sides of ramekins.
  6. Bake 30-35 minutes. Cakes are done when tops are lightly brown and spring back when touched. Tip cakes out of ramekins for serving.

These pudding-cakes are so light & airy. After they were inverted, there were two distinct layers: a custard-like layer on top with a souffle-like layer on the bottom. They taste custard-y with a hint of orange flavor. They are so easy to whip up and yet look so classy & elegant. Definitely a great recipe and yummy dessert!

beautiful pudding-cake
beautiful pudding-cake
2 distinct layers
2 distinct layers
pudding/custard on top, cake/souffle on the bottom
pudding/custard on top, cake/souffle on the bottom
super yummy!
super yummy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s