Steamed Lemon Pudding Cake

recipe is taken from Yummy Magazine December 2010 issue page 75

3/4 cup sugar plus extra for coating ramekins
1/4 cup all purpose flour
1/4 tsp salt
zest from 1 lemon
1 cup sour cream
1/4 cup lemon juice
4 eggs separated
whipped cream and lemon zest for topping

preheat oven to 325F. grease ramekins then coat insides with sugar

whisk sugar, flour,salt and lemon zest. set aside

in another bowl, mix sour cream, lemon juce and egg yolks. whisk until well combined

in the center of the flour mixture, pour in half of the sour cream mixture and make smooth paste. add the remaining sour cream and mix. set aside

whip egg whites until soft peaks. gradually fold egg whites into the batter in 3 additions. 

pour into prepared ramekins. place in a bain marie and bake for 10-15 mins until tops are pale, not browned. top with whip cream and lemon zest before serving.

there were no adjustments made, well for the temperature and time only since im using a oven toaster...the outside is chiffon like the inside is creamy lemon taste, from the oven my mom placed them in a container then went to her lunchdate with her friends, she said it was okay...so i guess it is, though i find the very creamy inside kinda weird...and the lemon has a very strong taste that bites on your tongue...