Lemon Sponge Pudding

This makes a delicate sponge which separates in the oven so there's a layer of lemon pudding in the bottom of the bowl. Raspberry sorbet on top adds color and brightness.

Ingredients:

5 tablespoons unsalted butter, softened
1/3 cup and 3/4 cup sugar
5 eggs, separated
1/4 cup and 2 tablespoons all-purpose flour
1 1/4 cup whole milk
2/3 cup lemon juice
2 lemons, zested

Equipment:
8 (8-ounce) ramekins

Lemon sponge pudding

Directions:

Preheat the oven to 325 degrees F. Butter the ramekins.

In a mixer with a paddle attachment, cream the butter with 1/3 cup of the sugar. Mix in the egg yolks; then fold in the flour (it may look curdled.) With a whisk, work in the milk, lemon juice and lemon zest.

In a standing mixer fitted with a whisk attachment, whip the egg whites until foamy. Gradually add the 3/4 cup sugar and continue whipping on medium speed until glossy. Whisk 1/4 of the whites into the lemon mixture and then fold in the remainder.

Portion the batter immediately into the buttered dishes filling 3/4 of the way full and bake immediately in a water bath covered with foil for 30 minutes.

Serve warm topped with a scoop of raspberry sorbet.