Buttermilk-Orange Pudding Cakes - Recipe from Bake from Scratch

      These light, soufflé-like cakes beautifully balance sweet vanilla with a zesty citrus flavor.

      **Ingredients:**

      - 1 cup (240 grams) whole buttermilk, at room temperature

      - ½ cup (100 grams) granulated sugar, divided

      - 2 large eggs (100 grams), separated and at room temperature

      - 2 tablespoons (28 grams) unsalted butter, melted

      - 2 teaspoons (12 grams) vanilla bean paste

      - 1 teaspoon (1 gram) orange zest

      - 3 tablespoons (24 grams) all-purpose flour

      - ¼ teaspoon kosher salt

      **Instructions:**

      1. Preheat the oven to 350°F (180°C). Lightly spray 4 (1-cup) baking dishes with baking spray that contains flour.

      2. In a large bowl, mix the buttermilk, ¼ cup (50 grams) of sugar, egg yolks, melted butter, vanilla bean paste, and orange zest with a whisk until well blended. Next, add the flour and salt, whisking until smooth.

      3. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites at medium-high speed until they become frothy. Gradually incorporate the remaining ¼ cup (50 grams) of sugar, continuing to beat until shiny, stiff peaks form.

      4. Gently fold the egg white mixture into the batter in three portions, ensuring everything is well blended and no white streaks remain. Carefully spoon about ¾ cup (115 grams) of the batter into each prepared baking dish.

      5. Place the baking dishes in a large pan and fill the pan with hot water until it reaches halfway up the sides of the baking dishes.

      6. Bake until puffed and lightly browned on top, and the cakes spring back when touched in the center, about 30 minutes. Once baked, carefully take the pan out of the oven and let the dishes sit in the water for 5 minutes. Serve warm.

      We’d love to hear how it turned out!