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.
1/2 tablespoon to grease the dish(es)
unbleached all-purpose flour
3 tablespoons flour
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.