Lemon Pudding Cake

3 eggs, separated

34 cup (175 ml) lowfat milk

14 cup (50 ml) fresh lemon juice

1teaspoon (5 ml) grated lemon peel

1 cup (250 ml) sugar

34 cup (175 ml) all-purpose flour

14 teaspoon (1 ml) salt

Place egg whites in medium bowl. Beat on Speed 7 for 1 to 112 minutes, or until stiff peaks form. Set aside.

Place egg yolks in large bowl. Beat on Speed 5 about 30 seconds. Add milk, lemon juice, and grated peel. Beat on Speed 5 about 30 seconds, or until combined. Add remaining ingredients. Beat on Speed 1 about 30 seconds, or until blended. Beat on Speed 5 about 1 minute, or until smooth and frothy. Fold in egg whites with spatula, until just combined.

Spoon batter into ungreased 112-quart (112 liter) soufflé or casserole dish. Place dish in large, shallow baking pan. Add hot water to pan to 1-inch (25 mm) depth. Place in oven. Bake at 350°F (180°C) for 35 to 45 minutes, or until golden brown. Cool slightly. Serve warm.

Yield: 6 servings.

Per serving: About 241 cal, 6 g pro, 48 g carb,

3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.

ENGLISH

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KitchenAid KHM7T, KHM9 manual Lemon Pudding Cake, Cup 250 ml sugar

KHM7T, KHM9 specifications

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