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Categories:
butter sugar egg milk vanilla freshly squeezed orange juice freshly squeezed lemon juice orange zest flour salt
Viewed: 39 - Published at: 6 years agoIngredients
- Butter For Greasing Ramekins
- 1/3 cups Sugar, Plus Extra For Ramekins
- 1 whole Large Egg, Separated
- 1/3 cups Milk
- 1/2 teaspoons Vanilla
- 2 teaspoons Freshly Squeezed Orange Juice
- 1 teaspoon Freshly Squeezed Lemon Juice
- 1/2 teaspoons Orange Zest
- 2 Tablespoons Flour
- 1 pinch Salt
Method
- Preheat the oven to 325°F. Bring a kettle of water to boil on the stovetop. Butter and sugar two 6-ounce ramekins. Ensure that the butter and sugar go all the way up and slightly over the rims of the ramekins.
- In a small bowl, beat together with an electric mixer the egg yolk, 1/3 cup sugar, milk, vanilla, citrus juices and orange zest. Add the flour and mix until combined.
- Rinse the beaters and use them to beat the egg white with a pinch of salt in a separate bowl. Once very stiff peaks form, turn off the mixer. Using a spatula, fold the egg white into the egg yolk and sugar mixture. Use proper folding technique to keep fluffy: cut straight down the middle with a spatula, then around the edges. Repeat until no streaks remain.
- Once the mixture is well incorporated, pour it into the ramekins. It will fill the ramekins to the top. Place the ramekins in a 8 or 9" square glass baking dish. Pour the boiling water into the dish to come up 1/2" on the sides of the ramekins.
- Bake for 43-45 minutes. Let the cakes cool slightly in the water bath before removing them to a wire rack to cool. While still warm, tip the cakes out of the ramekins onto a plate for serving.
