Buttermilk-Orange Pudding Cakes
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 temperature½ cup (100 grams) granulated sugar, divided2 large eggs (100 grams), separated and room temperature2 tablespoons (28 grams) unsalted butter, melted2 teaspoons (12 grams) vanilla bean paste1 teaspoon (1 gram) orange zest3 tablespoons (24 grams) all-purpose flour¼ 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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