Buttermilk-Orange Pudding Cakes - Recipe from Bake from Scratch

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!

Other articles

Hummingbird Scones - Bake from the Ground Up Hummingbird Scones - Bake from the Ground Up These scones, inspired by a Southern classic, are as easy to make as they are tasty. They encapsulate the flavors of the cherished cake in a quick bread version. Loaded with fruity banana, subtly tangy pineapple, and crunchy toasted pecans, these scones achieve a delightful balance between richness and refreshing flavors. Topped with a traditional Vanilla Cream Cheese Glaze, it’ll feel almost like Coconut Tres Leches Cake - A Recipe from Scratch Coconut Tres Leches Cake - A Recipe from Scratch We enriched the classic tres leches cake with a blend of four coconuts, ensuring that every bite offers a smooth, melt-in-your-mouth sensation with a hint of the tropics. Tsoureki - Made from Scratch Tsoureki - Made from Scratch Referred to as lampropsomo—a term originating from the Greek words for “Easter” and “bread”—the Tsoureki is a Greek custom that has its roots in the Ottoman Empire’s impact on European culture. These intricately braided creations are commonly baked by Greek children as Easter gifts for their godparents and often feature eggs dyed in a vivid red, symbolizing the blood of Christ and the concept of new life. From the Pantry: Buttercream - Bake from Scratch From the Pantry: Buttercream - Bake from Scratch Frosting is that sweet, gentle touch that transforms an ordinary cake into a true celebration—each slice can transport you to treasured memories. I can still clearly visualize my birthday cake from childhood: a soft yellow sponge adorned with American buttercream infused with almond and vanilla, joyfully cloaked in a shower of sprinkles. The idea of Honor Easter with Classic Breads from Various Parts of Europe - Bake from Scratch Honor Easter with Classic Breads from Various Parts of Europe - Bake from Scratch This assortment of recipes highlights some of the uniquely flavorful Old World bread traditions found throughout Christendom, including those from Italy, Greece, Russia, and the Czech Republic. Banana Cake with Peanut Butter Frosting - Prepare from Scratch Banana Cake with Peanut Butter Frosting - Prepare from Scratch Step aside, banana bread—this banana cake is about to become your new favorite banana treat.

Buttermilk-Orange Pudding Cakes - Recipe from Bake from Scratch

These light and fluffy soufflé-style cakes offer a delightful blend of sweet vanilla and zesty citrus flavors. Buttermilk-Orange Pudding Cakes: 1 cup (240 grams) of whole buttermilk at room temperature, ½ cup (100 grams) of granulated sugar, divided, 2 large eggs (100 grams), separated and at room temperature, 2 tablespoons (28 grams) of melted unsalted butter, 2 teaspoons (12 grams) of vanilla bean paste, and 1 teaspoon (1 gram).