These airy, soufflé-like cakes strike a great flavor balance of sweet vanilla and tangy citrus.
Buttermilk-Orange Pudding Cakes
Ingredients
- 1 cup (240 grams) whole buttermilk, room temperature
- ½ cup (100 grams) granulated sugar, divided
- 2 large eggs (100 grams), separated and room temperature
- 2 tablespoons (28 grams) unsalted butter, melted
- 2 teaspoons (12 grams) vanilla bean paste
- 1 teaspoon (1 gram) orange zest
- 3 tablespoons (24 grams) all-purpose flour
- ¼ teaspoon kosher salt
Instructions
- Preheat oven to 350°F (180°C). Spray 4 (1-cup) baking dishes with baking spray with flour.
- In a large bowl, whisk together buttermilk, ¼ cup (50 grams) sugar, egg yolks, melted butter, vanilla bean paste, and orange zest until well combined. Add flour and salt; whisk together until smooth.
- In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites at medium-high speed until frothy. Gradually add remaining ¼ cup (50 grams) sugar, beating until shiny, stiff peaks form. Gently fold egg white mixture into batter in three additions until mixture is well combined and no white streaks remain. Gently spoon about ¾ cup(115 grams) batter into each prepared baking dish. Place dishes in a large baking pan; carefully fill large pan with hot water until it comes halfway up sides of baking dishes.
- Bake until puffed, tops are lightly browned, and cakes spring back when lightly touched in center, about 30 minutes. Carefully remove pan from oven; let dishes stand in water in pan for 5 minutes. Serve warm.
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