Rum Lime Pudding Cake Recipe
Ingredients
| Vegetable oil spray | ||
| Sugar | 2/3 Cup (16 tbs) | |
| Skim milk | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| 2 tablespoons acceptable margarine, melted and cooled | ||
| Lime rind | 1 Tablespoon, grated | |
| Lime juice | 1/3 Cup (16 tbs) | |
| Rum extract | 1 Teaspoon | |
| Eggs | 3 , separated | |
| Sugar | 1 Tablespoon | |
Directions
Preheat oven to 350° F.
Lightly spray an 8-inch square baking pan with vegetable oil.
In a blender or the work bowl of a food processor fitted with a metal blade, combine % cup sugar, milk, flour, salt, margarine, lime rind, lime juice, extract and egg yolks.
Process until smooth.
Pour into large mixing bowl.
Set aside.
In a mixing bowl, beat egg whites until soft peaks form.
Add 1 tablespoon sugar and beat until stiff.
Mix one-third of whites into lime mixture.
Fold in remainder.
Pour batter into prepared pan, and place it in turn into a 9-x-13-inch pan.
Add hot water to larger pan to a depth of 2 inches.
Bake 35 to 40 minutes.
Lightly spray an 8-inch square baking pan with vegetable oil.
In a blender or the work bowl of a food processor fitted with a metal blade, combine % cup sugar, milk, flour, salt, margarine, lime rind, lime juice, extract and egg yolks.
Process until smooth.
Pour into large mixing bowl.
Set aside.
In a mixing bowl, beat egg whites until soft peaks form.
Add 1 tablespoon sugar and beat until stiff.
Mix one-third of whites into lime mixture.
Fold in remainder.
Pour batter into prepared pan, and place it in turn into a 9-x-13-inch pan.
Add hot water to larger pan to a depth of 2 inches.
Bake 35 to 40 minutes.
Chef
