Lemon Pudding Cake by Tarla Dalal

Lemon Pudding Cake,
Recipe Link :
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Lemon Pudding cake
The Lemon Pudding Cake is a fabulous dessert with a refreshingly tangy flavour. It is also quite easy to make, and uses just minimal ingredients. Using lemon juice rather than essence gives this dessert a natural, tongue-tickling flavour, which is very appealing. It has a super soft texture, and tastes best when it is hot. Serve the Lemon Pudding Cake with a scoop of vanilla ice-cream for a really magical experience.
Preparation Time: 15 minutes.
Cooking Time: Nil.
Serves 6.
Baking Temperature: 180°C (360°F).
Baking Time: 50 minutes.
½ cup lemon juice
4 egg yolks
4 egg whites
1⅓ cups milk (room temperature)
1 cup sugar
½ tsp salt
½ cup plain flour (maida)
½ tsp vanilla essence
For serving
Vanilla ice-cream
Whipped cream
1. Separate the egg yolks and egg whites. Keep aside.
2. Beat the egg yolks lightly in a deep bowl using a spatula.
3. Add the lemon juice and mix well.
4. Add the milk and mix well.
5. Add the sugar and mix well till the sugar dissolves completely.
6. Add the salt and mix well.
7. Add the plain flour gradually and mix well using a whisk. Keep aside.
8. Beat the egg whites in a deep bowl using an electric beater on a slow speed, till it is thick and fluffy.
9. Add this mixture gradually to the beaten egg yolk plain flour mixture and fold it gently using a spatula.
10. Add the vanilla essence and fold it gently using a spatula.
11. Transfer this mixture into a greased baking glass dish and bake in a pre-heated oven at 180°C (360°F) for 45 minutes.
Serve hot with vanilla ice-cream or cold with whipped cream.