Search Results: egg whites

Easy Eggs Benedict

Easy Eggs Benedict

This Easy Eggs Benedict recipe is one I’ve made for special occasions, and one that always goes over so well. Our family loves it. Creamy poached eggs and thick slices of ham resting on buttered English muffins and topped with a rich, velvety, and very 

Deviled Eggs

Deviled Eggs

What Easter dinner or picnic is complete without a plate of Deviled Eggs? Here’s an easy recipe for you to try. Some folks like to add spices, relish, or even bacon to their egg yolk mixture. This is a very basic recipe to start with 

Old-Fashioned Banana Pudding Dessert

Old-Fashioned Banana Pudding Dessert

This Old-Fashioned Banana Pudding Dessert takes me back to my childhood. It’s easy to put together and has the yummy layers of Vanilla Wafers, bananas, and homemade vanilla pudding, topped with whipped cream.  Continue reading Old-Fashioned Banana Pudding Dessert

Tiramisu with Cream Cheese

Tiramisu with Cream Cheese

Tiramisu with Cream Cheese is a delicious recipe to try the next time you serve an Italian dinner for your family! 

Gingerbread House with Royal Icing

Gingerbread House with Royal Icing

As a mom of three daughters, and now three grandchildren, I have made my share of homemade gingerbread houses. This Gingerbread House with Royal Icing goes together easily and will make enough for the house as well as a handful of Gingerbread Men. I love 

Old-Fashioned Lemon Pudding Cake

Old-Fashioned Lemon Pudding Cake

This Old-Fashioned Lemon Pudding Cake is a recipe I made as a girl. It’s light and fluffy, with the perfect amount of lemon. A delicious summer dessert to serve after a light meal.

I was always intrigued by pudding cakes–cakes made from scratch that somehow “magically” turned into a cake with pudding on the bottom. These recipes were apparently quite popular in the 1970’s as I remember making them often. Lemon and Chocolate. I recall there also being cake mixes that you could buy.

Serving Lemon Pudding Cake with Whipped Topping

With the advantage of the internet, the history of these little sponge pudding cakes shows they have been around for over a hundred years! Read an informative article about pudding cakes from Fine Cooking Here. 

No matter how long they have been around or even the science behind the recipe, pudding cakes are easy and delicious to put together and make a wonderful summer dessert to share with your family.

 

Ingredients for Old-Fashioned Lemon Pudding Cake

  • granulated sugar
  • all-purpose flour
  • salt
  • butter (melted)
  • lemon zest
  • freshly squeezed lemon juice
  • large eggs
  • whole milk
  • powdered sugar, for dusting

 

Instructions for Making This Recipe

Ingredients for Lemon Pudding Cake

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare Your Ingredients

Prepping Lemons

Using a fine-edged grater, zest one large lemon. Squeeze the juice of 1-2 lemons with a citrus juicer to equal 1/3 cup lemon juice.

I like to roll citrus fruit (oranges, limes, or lemons) on the counter or table with the palm of my hand to help release its juices. Back and forth, over and over. You may also heat the fruit in a microwave for a few seconds to get even more juice. 

Melt the butter in a microwave-safe bowl for 10-15 seconds.

Carefully, separate the egg whites from the egg yolks and place them in two separate bowls.

 

Prepare the Pudding Cake

In a large mixing bowl, sift together the granulated sugar, all-purpose flour and salt.

Mixing the Butter into the Batter

Stir in the melted butter, lemon zest, and freshly squeezed lemon juice.

Measuring Out the Milk and Dividing the Egg Yolks from the Egg Whites

In a glass measuring cup whisk together 3 egg yolks and whole milk with a fork. Add this to the lemon mixture, stirring well to combine.

In another mixing bowl, whisk the remaining egg whites until soft peaks form. You may do this by hand or with a mixer.

Folding the Whisked Egg Whites into the Cake Batter

Gently fold the egg whites into the lemon batter.

Pour the batter into the square or round ungreased cake pan. Place this pan inside a larger pan. Set both pans on a middle oven rack.

Setting Cake Pan inside of another Pan as a Water Bath

Pour hot water into the larger pan until it is about 1 inch deep, to allow the cake to bake in a water bath. Bake in preheated oven for 35-40 minutes.

Placing custards or this pudding cake in a water bath helps ensure that the custard or pudding won’t curdle while baking.

The Baked Lemon Pudding Cake

The cake should spring back when touched and will have a creamy lemon pudding beneath the cake. Allow to cool on a wire rack.

You may serve this cake warm (after about 40 minutes) or cover and refrigerate for 2 or more hours to enjoy as a cool and refreshing dessert.

Serving Lemon Pudding Cake in Dessert Cups with Whipped Topping

Dust with powdered sugar before serving. If desired, scoop spoonfuls of the cake and pudding into small bowls or cups. Serve with a dollop of whipped cream.

This cake makes enough for 6 people.

See more Desserts Here. Browse Recipes with Lemons Here. 

Recipe for Old-Fashioned Lemon Pudding Cake

Old-Fashioned Lemon Pudding Cake

This is a recipe I made as a girl. It's light and fluffy with the perfect amount of lemon. So good!
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: American
Keyword: Cake, Custard, Lemons, Pudding, sponge puddings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6

Equipment

Lemon Juicer
Grater/Zester
Copper Bowl
Stainless Wire Whisk

Ingredients

  • 3/4 cups granulated sugar
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons butter melted
  • 2 teaspoons lemon zest
  • 1/3 cup lemon juice freshly squeezed
  • 3 large eggs separated
  • 1 1/2 cups whole milk
  • 1/3 cup powdered sugar for dusting

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare Your Ingredients

  • Using a fine-edged grater, zest one large lemon. Squeeze the juice of 1-2 lemons with a citrus juicer to equal 1/3 cup lemon juice.
  • Melt the butter in a microwave-safe bowl for 10-15 seconds.
  • Carefully, separate the egg whites from the egg yolks, using two separate bowls.

Prepare the Cake - Pudding

  • In a large mixing bowl, sift together the granulated sugar, all-purpose flour and salt.
  • Stir in the melted butter, lemon zest, and freshly squeezed lemon juice.
  • In a glass measuring cup whisk together 3 egg yolks and whole milk with a fork. Add this to the lemon mixture, stirring well to combine.
  • In another mixing bowl, whisk the remaining egg whites until soft peaks form. You may do this by hand or with a mixer.
    Gently fold the egg whites into the lemon batter.
  • Pour the batter into the square or round ungreased cake pan.
    Place this pan inside a larger pan. Set on a middle oven rack.
  • Pour hot water into the larger pan until it is about 1 inch deep. Bake in preheated oven for 35-40 minutes.
  • Cake should spring back when touched and will have a creamy lemon pudding beneath the cake. Allow to cool on a wire rack. You may serve this cake warm (after about 40 minutes) or cover and refrigerate for 2 or more hours to serve cold.
  • Dust with powdered sugar before serving. If desired, scoop spoonfuls of the cake and pudding into small dessert bowls or cups. Serve with a dollop of whipped cream. Serves 6.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted.

Nutrition

Calories: 274kcal | Carbohydrates: 41g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 209mg | Potassium: 140mg | Fiber: 1g | Sugar: 35g | Vitamin A: 410IU | Vitamin C: 6mg | Calcium: 88mg | Iron: 1mg
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Chocolate Peanut Butter Meringue Pie

Chocolate Peanut Butter Meringue Pie

Chocolate Peanut Butter Meringue Pie is so yummy and delicious. Creamy Chocolate pudding perfectly touched with peanut butter and topped with a fluffy meringue that melts in your mouth. It’s sure to please anyone who has ever craved such a pairing. (Recipe modified with new 

Angel Food Cake with Frosting

Angel Food Cake with Frosting

Here’s a recipe our daughters made for the County Fair and also for birthdays. When you want a really delicious Angel Food Cake with Frosting, try this. The cake is light and airy with a hint of vanilla and citrus, and the 7-Minute Frosting is 

Ricotta Cheesecake with Apple Topping

Ricotta Cheesecake with Apple Topping

This Ricotta Cheesecake with Apple Topping is so delicious. It uses my base recipe for Italian Cheesecake, but is perfect for fall with bits of sweet apple topping, English walnuts, and drizzled with caramel sauce. So good. My family loves it.

(New photos added to this recipe on 11/2/21)

Ricotta Cheesecake with Apple Topping Made with Semolina Crust

This type of Italian dessert is so easy to put together, too. I love how the semolina flour makes a light self-forming crust. Much easier than making a graham cracker crust.

 

Ingredients for Ricotta Cheesecake with Apple Topping

  • granulated sugar
  • grated lemon zest
  • whole-milk Ricotta (do not substitute)
  • cream cheese
  • semolina flour
  • large eggs (4 of them)
  • apple juice
  • lemon juice
  • kosher salt

Apple Topping

  • Jonathan apple
  • lemon juice
  • brown sugar
  • butter
  • cinnamon
  • ground nutmeg

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

Dusting Pan with Semolina Flour

Coat the bottom and sides of a 9″ springform pan with cooking spray, then dust pan with about 2 tablespoons semolina flour, tapping out the excess.

 

Prepare the Ricotta Cheesecake

Blending Lemon Zest and Sugar

In a food processor, combine 1/2 cup sugar and the lemon zest. Process until moist about 15 seconds.

Processing the sugar and lemon zest will bring even more lemon scent and flavor to this cheesecake.

Adding Ricotta and Cream Cheese to the Batter

Add the ricotta and cream cheese and process until smooth, about 30 seconds, scraping down the sides as needed.

Mix in the semolina flour, egg yolks, apple juice, lemon juice, and salt. Process again until combined about 15 seconds. Transfer mixture to a large bowl.

In a stand mixer, whisk the egg whites on medium high until light and foamy. Slowly add the remaining 1/4 cup of sugar and whip on high until they form firm peaks about 2-3 minutes.

Adding Egg Whites to the Batter

Add a third of the egg whites to the cheese mixture, stirring until combined. Lightly fold in the remaining egg whites until just incorporated.

Transfer Batter to Springform Pan

Transfer batter to prepared pan and spread into an even layer. Lightly tap the pan once on the counter to release any large air bubbles.

Bake for 40-45 minutes, until the top is lightly browned and the cake is just set, but still jiggles when shaken. (It is okay for an Italian cheesecake to crack on top, as this is part of its settling process.)

Allow Cheesecake to Cool

Cool completely in the pan on a wire rack, about 1 hour. Cover and refrigerate for another 2 hours before removing from pan.

 

Make the Apple Topping

Preparing the Topping Ingredients

Core, peel, and dice one large apple into small pieces. I used a Jonathan apple, but Granny Smith or Golden Delicious, or even our favorite, Honey Crisp would work as well.

In a small saucepan, combine diced apple, brown sugar, lemon juice, butter, cinnamon, and nutmeg.

Cooking the Apples

Bring to a boil, and then reduce heat to a simmer. Cook for 10 minutes until the apples are nice and tender and the sauce has thickened just slightly. Cool completely.

Ricotta Cheesecake with Apple Topping without Walnuts

Serve individual slices of cheesecake with apple topping, and English walnuts (if desired). If you’re not into nuts, don’t use them. But I highly encourage you to drizzle each serving with caramel sauce. Yum!

This recipe will serve 8-10 people.

See more Desserts Here. See more Italian Recipes Here.

Recipe for Ricotta Cheesecake with Apple Topping

Ricotta Cheesecake with Apple Topping

Here's a delicious recipe for cheesecake made out of ricotta. It uses my base recipe for Italian Cheesecake, but is perfect for fall with it's apple topping, walnuts and caramel drizzle.
5 from 1 vote
Print Rate
Course: Dessert
Cuisine: Italian
Keyword: Caramel Sauce, English Walnuts, Jonathan Apples, Ricotta
Prep Time: 25 minutes
Cook Time: 55 minutes
Cool and Refrigerate: 3 hours
Total Time: 4 hours 20 minutes
Servings: 10

Equipment

Cuisinart Food Processor
KitchenAid Mixer
Rubber Spatula
Springform Pan

Ingredients

  • 3/4 cup granulated sugar divided
  • 2 teaspoons grated lemon zest
  • 16 oz. whole-milk Ricotta
  • 8 oz. cream cheese softened
  • 1/4 cup semolina flour plus some for pan
  • 4 large eggs separated
  • 2 tablespoons apple juice
  • 1 tablespoon lemon juice
  • 1 teaspoon kosher salt

Apple Topping:

  • 1 large Jonathan apple cored, peeled, and diced
  • 2 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
    Coat the bottom and sides of a 9" springform pan with cooking spray, then dust pan with about 2 tablespoons semolina flour, tapping out the excess.
  • Using a fine-edged grater, grate the lemon zest.

Make the Cheesecake

  • In a food processor, combine 1/2 cup of the granulated sugar and the lemon zest. Process until moist about 15 seconds.
  • Add the ricotta and cream cheese and process until smooth, about 30 seconds, scraping down the sides as needed.
  • Mix in the semolina flour, egg yolks, apple juice, lemon juice, and salt. Process again until combined about 15 seconds. Transfer to a large bowl.
  • In a stand mixer, whisk the egg whites on medium high until light and foamy. Slowly add the remaining 1/4 cup of granulated sugar and whip on high until they form firm peaks about 2-3 minutes.
  • Add a third of the egg whites to the creamed cheese mixture, stirring until combined.
    Lightly fold in the remaining egg whites until just incorporated.
  • Transfer batter to prepared pan and spread into an even layer. Tap on the counter to release any large air bubbles.
  • Bake in preheated oven for 40-45 minutes, until the top is lightly browned and the cake is just set, but still jiggles when shaken. (It is okay for an Italian cheesecake to crack on top, as this is part of its settling process.)
  • Cool completely in the pan on a wire rack, about 1 hour. Cover and refrigerate for another 2 hours before removing from pan. Garnish with Apple Topping. Serves 8-10.

Make the Apple Topping

  • Core, peel, and dice one apple into small pieces.
  • In a small saucepan, combine the diced apple, brown sugar, lemon juice, butter, ground cinnamon, and freshly ground nutmeg.
  • Bring to a boil, and then reduce heat to a simmer. Cook for 10 minutes until the apples are nice and tender and the sauce has thickened slightly. Cool completely.
  • Serve individual slices of cheesecake with apple topping, English walnuts, and then drizzle each serving with caramel sauce. Serves 8-10.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted.

Nutrition

Calories: 292kcal | Carbohydrates: 27g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 383mg | Potassium: 151mg | Fiber: 1g | Sugar: 21g | Vitamin A: 662IU | Vitamin C: 3mg | Calcium: 134mg | Iron: 1mg
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Christmas Yule Log

Christmas Yule Log

A few years ago I made my first Christmas Yule Log and it was so much fun and surprisingly easy that I decided to make it an annual tradition! Delicious chocolate sponge cake rolled up in a creamy filling and covered in a rich ganache