Lemon Pudding And Raspberries Cake
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour/Baking mix||3 Tablespoon|
|Lemon peel||1 Teaspoon, grated|
|Lemon juice||3 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Eggs||2 Large, separated|
|Milk||1 Cup (16 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
1. In a bowl, mix sugar and flour. Add lemon peel, juice, and 2 tablespoons butter; mix well. In a small bowl, beat yolks to blend with milk and stir into lemon mixture.
2. In a deep bowl with a mixer on high speed, beat egg whites and cream of tartar until they hold stiff, moist peaks. Gently fold egg whites into lemon mixture.
3. Butter a 4- to 5-cup straight-sided shallow baking dish or souffle dish and set dish in a slightly larger baking pan. Pour lemon mixture into dish and set pan with dish on oven rack. Fill outer pan with boiling water to the depth of 1 inch.
4. Bake in a 350° oven until pudding top springs back when lightly touched, 35 to 40 minutes. Lift dish from water.