DEC --great lemon souffle cake at college dinner -- want to copy it

A

anna_x

Well-known member
The local junior college's Culinary Arts department does Thursday evening dinners to practice their skills in a restaurant setting. The menu varies each semester but is always delicious

Dessert was listed as a lemon souffle cake. It appeared to have been made with lemon curd on the bottom of cupcake pans and then filled with a VERY light cake, and turned out onto the serving dish.

Have any of you tried putting curd in with something likes Pat's pudding cake?

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=1862

 
You might try asking the dept. head for the REC. Our local Culinary school group is always

happy to share their recipes.

 
Gay seems to have nailed the description, but I'll add a Down Under version by Margaret Fulton.

My kind neighbor who is a true Australia-lover, has given me several Australian baking books.

This one (BAKING) by Margaret Fulton has a recipe called "Lemon Delicious Pudding" which is described as sponge topping with a creamy lemon sauce below.

100 g butter, softened
grated rind and juice of 1 large lemon
2/3 c (150 g) caster sugar
3 eggs, separated
1/2 C (75 g) self-raising flour, sifted
1 1/4 C milk

Preheat oven to 180 CENTIGRADE.
Butter four 1-cup ramekins

Using an electric mixer, cream the butter with the lemon rind and sugar. When it is creamy and light, beat in the egg yolks. Stir in the sifted flour alternately with the milk.

Beat the egg whites until stiff and fold into the mixture with the lemon juice, lightly but thoroughly.

Pour into the prepared ramekins and bake for about 40 minutes. Serve hot with thick cream

OPTION: Spoon the mixture into a 3-4 Quart casserole and bake 180 CENTIGRADE for 45-50 minutes.

 
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