Lemon Sponge Pudding (~Souffle)

The recipe I got was from

http://www.joyofbaking.com/LemonSpongePudding.html

Lemon Sponge Pudding:

1 cup (200 grams) granulated whitesugar, divided

4 tablespoons (57 grams) unsaltedbutter, room temperature

3 large eggs, separated

1 teaspoon pure vanilla extract

1 tablespoonlemon zest (outer yellow skin of lemon)

1/3 cup (40 grams) all purposeflour

1/4 teaspoon salt

1/3 cup (80 ml) freshly squeezedlemon juice

1 cup (240 ml) milk (whole or reduced fat, but not skim)

1/8 teaspoon cream of tartar (optional)

I feel the need to take a break of chocolate after indulging in chocolate lava cupcakes yesterday. I used 2/3 of the recipe because I only have 2 suitable souffle dish that totals up to 960ml (the whole recipe needs 1440ml of space).

1. Measure 2/3 cup granulated white sugar. Set aside 1 1/3 tablespoon.
2. Add 2 tablespoon unsalted room temperature butter to the sugar. Cream until light and fluffy.
3. Add 2 egg yolks to the butter mixture, one at a time. Beat until mixed.
4. Add 2/3 teaspoon vanilla extract and 2/3 tablespoon lemon zest. Beat until mixed.
5. Add 2/9 cup of all purpose flour (I used the 1/3 cup filling it 2/3 up).
6. Add 1/6 teaspoon salt (I approximated).
7. Beat until combined.
8. Gradually add 2/9 cup lemon juice and 2/3 cup whole milk while beating. Set aside.
9. In a different bowl, beat 3 egg whites until foamy or frothy.
10. Add 1/12 teaspoon cream of tartar (I added just a pinch) to the egg whites and beat until soft peak forms.
11. Gradually add 1 1/3 tablespoon sugar to the egg white mixture and beat until stiff peak forms.
12. Fold egg white mixture to batter (step 8) in 3 additions, gently mixing until just combined.
13. Scoop into souffle bowls.
14. Bake at 325F for 40-45 minutes in a water bath.
15. Sprinkle with some blueberries and powdered sugar before serving.

I couldn't wait to dig in ;P

Note: Great recipe.