Ingredients:
• 1 cup – Milk
• 4 – eggs, separated
• 1/4 cup – instant flour
• 2 tbsp – very soft Butter
• 3/4 cup – sugar, divided
• 1.5 tsp – finely grated Orange zest
• 1/4 cup juice – from a large Orange
• 4 tbsp – fresh Lemon juice, divided
• 6 tbsp – Orange marmalade
• 2 tbsp – orange-flavoured liqueur
Method:
- Spray eight 6-ounce ovenproof custard cups (such as Pyrex) with vegetable cooking spray. Set them in two 9-inch round or square baking pans. Bring 1.5 quarts of water to boil in a tea kettle. Heat oven to 325 degrees.
- Whisk butter, 1/2 cup sugar and zest until smooth.
- Whisk in egg yolks, then flour, until smooth.
- Next whisk in 1/4 cup orange juice and 2 tbsp lemon juice, then the milk, to form a thin batter.
- In a separate bowl, beat egg whites with a hand mixer until foamy.
- Gradually add remaining 1/4 cup sugar, until the whites are stiff enough to hold a peak.
- Gently fold the whites into the batter until just smooth.
- Pour batter into each custard cup.
- Place pans on oven rack, then carefully pour hot water into each pan, being sure to avoid getting any water on the cakes.
- Bake until tops are golden brown and spring back to the touch, about 25 to 35 minutes.
- Remove pans from oven; let custard cups stand in the water until just warm.
- Place a dessert plate over each custard cup; invert cake onto plate.
- Mix marmalade, liqueur and remaining 2 tbs. lemon juice.
- Spoon sauce over cakes.