Sunday, April 20, 2014
Limoncello Chiffon Pudding Cakes
For the Lemon Liquor Spiked Recipe Challenge I decided to make Limoncello Chiffon Pudding Cakes. The cakes were really moist and the warm gooey lemon pudding surprise in the bottom of the dish was heavenly.
Thanks to Carrie from Frugal Foodie Mama and Julie from This Gal Cooks for hosting the awesome Spiked Recipe Challenge!! Be sure to visit their blogs to see all the other amazing Lemon Liquor Submissions.
adapted from: Southernfood.about.com
4 eggs, separated
1/3 C Lemon Liquor
1/2 t Lemon extract
1 T melted butter
1 1/2 C sugar
1/2 C flour
1/2 t salt
1 1/2 C half and half
whipped cream or whipped topping to garnish
In medium mixing bowl, beat the egg yolks until light and fluffy. Beat in lemon liquor, lemon extract and melted butter. In another bowl combine sugar, flour and salt. Add to lemon mixture, alternating with the half and half, beating well after each addition. The batter will be thin. Beat the egg whites until soft peaks form, fold into the batter. Divided between 6 buttered ramekin dishes. Set ramekins into a pan (I used baking sheet with sides) and place about 1 inch of hot water into the pan. place in a 350 degree oven and bake for 35 to 40 minutes. Allow to slightly cool. Serve warm with whipped cream.
Changes made from original recipe: Lemon Liquor (in place of Lemon Juice), Lemon Extract (in place of Lemon Peel) , half and half (in place of milk). I baked mine in 6 ramekins (in place of 1 1/2 quart baking dish), Also changed the recipe name from Lemon Pudding Cake to Limoncello Chiffon Pudding Cakes.