Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Key Lime Pudding Cake

StarStarStarHalf starEmpty star

Your rating

Key Lime Pudding Cake

A self-saucing cake that's magically fluffy and creates it's own tangy key lime curd. Developed at our summer home in Key Largo with inspiration after watching Junior MasterChef Australia.

 

Yield

6 servings

Prep

10 min

Cook

25 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
½ cup sugar
Camera
teaspoon salt
Camera
2 ½ tablespoons butter
1/2 tablespoon to grease the dish(es)
Camera
3 large eggs
separated
Camera
3 tablespoons unbleached all-purpose flour
3 tablespoons flour
Camera
¼ cup lime juice
key limes
Camera
½ tablespoon lime zest
key lime
Camera
1 cup milk
Camera
1 large egg whites
Camera

Ingredients

Amount Measure Ingredient Features
118 ml sugar
Camera
0.6 ml salt
Camera
38 ml butter
1/2 tablespoon to grease the dish(es)
Camera
3 large eggs
separated
Camera
45 ml unbleached all-purpose flour
3 tablespoons flour
Camera
59 ml lime juice
key limes
Camera
7.5 ml lime zest
key lime
Camera
237 ml milk
Camera
1 large egg whites
Camera

Directions

Position oven rack to mid-low position and preheat to 325℉ (160℃).

Choose your baking dish , individual or use an 8 inch cake pan or oval baking dish. Generously butter the dish or molds. You will need a roasting pan large enough to hold the molds or baking dish you choose to create a water bath. Boil about ½ gallon of water.

In a medium-large mixing bowl, roughly mix together the sugar, salt and butter until crumbly.

Add the 3 egg yolks and beat well with a wooden spoon. Add the flour and mix, then add the key lime zest and key lime juice until incorporated. Stir in the milk.

Beat the 4 egg whites in an impeccably clean mixing bowl using a stand mixer or hand mixer until the egg whites are stiff.

Add the beaten egg whites to the batter and mix together, gently with a whisk (do not fold or you will lose volume) until no large lumps remain.

Add boiling water to the roasting pan and place the molds, cake pan or baking dish into the water bath.

Carefully move into the pre-heated oven.

Bake for 25 minutes, until the top is set and center gently springs back when (gently) touched. Remove from the oven and let stand for 10 more minutes.

Serve warm, at room temperature or chilled.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 18140% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 144mg 6%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 6%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe