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Recipe: Ginger-lime pudding cake

August 20, 2003
  • Ginger lime pudding cake
Ginger lime pudding cake (Carlos Chavez / LAT )

Total time: 1 hour

Servings: 4

1/4 cup flour

3/4 cup plus 2 tablespoons sugar

1/4 teaspoon salt

4 tablespoons grated lime zest, divided

2 teaspoons finely grated ginger

2 eggs, separated

1 cup milk

1/4 cup freshly squeezed lime juice

Whipped cream for garnish

1. Heat the oven to 350 degrees.

2. Combine the flour, sugar, salt, 3 tablespoons of the lime zest and the ginger in a large mixing bowl and whisk to blend, breaking up the clumps of ginger. In a small bowl, beat the egg yolks with the milk. Add the egg yolk mixture, along with the lime juice, to the flour mixture and mix until blended. Beat the egg whites until stiff and fold them into the egg-flour mixture gently but thoroughly. Pour into a 1-quart soufflé dish or four 6-ounce ramekins.

3. Set the soufflé dish or ramekins in a baking pan and pour hot water around them to a depth of 1 inch. Bake until the top is set and golden brown, about 45 to 50 minutes for a soufflé dish or 30 minutes for ramekins. Immediately remove them from the hot water bath. Serve warm or cold, with whipped cream sprinkled with the remaining lime zest.

Each of four servings: 281 calories; 6 grams protein; 55 grams carbohydrates; 1 gram fiber; 5 grams fat; 2 grams saturated fat; 114 mg. cholesterol; 207 mg. sodium.

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