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| Spring, warm sunshine, birthdays and Easter... and a Blueberried Lemon Poppyseed cupcake -some of my favorite things... Sweet lemon cake married with poppyseeds and a sprinkling of blueberries....topped with a lemon "cream cheese" frosting, more poppyseeds, lemon zest and a dark chocolate dipped blueberry. (opps- don't forget the lemon filling!) (Photo credit: Wikipedia) |
Any trace of fat will prevent egg whites from whipping properly, so separate egg carefully over an empty bowl to avoid getting any yolk into the whites and carefully wash and dry the bowl and beaters to be used for whipping. To determine whether egg whites are sufficiently whipped, lift the beaters. Soft peaks will slump over to one side, while stiff peaks will stand upright. The eggs should still appear moist and satiny and not grainy-that is sign of overwhipping.
You will need:
1/2 cup (2 1/2 oz/75 g) unbleached all-purpose (plain) flour
1/4 teaspoon salt
3 large eggs, separated
1 cup (8 oz/250 g) sugar
1 teaspoon finely grated lemon zest
1/3 cup (3 fl oz/80 ml) fresh lemon juice (about 2 large lemons)
1 1/3 cups (11 fl oz/33o ml) whole milk
Here's how:
Preheat the oven to 350 degrees F. Place eight 1/4 cup (4 fl oz/125 ml) ramekins in a large baking dish and pour in water to peach halfway up the sides of the ramekins.
In a small bowl, stir together the flour and salt. In a separate nonreactive bowl, using an electric mixer on medium speed, beat the egg yolks with 1/4 cup (6 oz/180 g) of the sugar until pale and thick about 3 minutes. Stir in the flour mixture and beat until very thick, 2 minutes more. Stir in the lemon zest, juice, and milk.
Wash and thoroughly dry the beaters of the electric mixer. In a separate, clean bowl, using the mixer on high speed, whip the egg whites until foamy. Sprinkle in the remaining 1/4 cup (2 oz/60 g) sugar and continue to whip until soft peaks form when the beaters are lifted. Using a rubber spatula, stir one-fourth of the egg whites into the lemon mixture, and then gently fold in the rest just until no streaks of egg white are visible. Spoon the mixture into the ramekins, dividing it evenly.
Bake until the centers are firm to the touch and lightly golden and the sides pull away slightly from the edges of the ramekins, 40-45 minutes. Remove from the oven but leave in the water bath for 15-20 minutes before lifting out the ramekins.
Serve this little pudding cakes warm or at room temperature straight from their ramekins. The top will be moist and cakelike, with a creamy pudding on the bottom.
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