Reviewed: Feb. 21, 2012

WOW; this recipe is definitely a winner!! I made both the lemon and the coconut lime variation that someone suggested, and added some Bird's Eye fresh frozen coconut. My family cleaned all of it up in no time, begging for more! I served the lemon cake warm, and the coconut lime was thoroughly chilled when it was served. Wonderful with a dollop of real whipped cream and fresh grated lime zest. The only thing I changed was to reduce the sugar to 1 1/4 cups. This will make a refreshing dessert during the hot summer months served cold. It can easily be dressed up for an elegant dinner served in individual custard cups and garnished, or as a homey weeknight dessert with comfort food. If the egg whites are beaten correctly and directions are followed, this recipe is really easy to master. Try it folks! Thanks for sharing!!!

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Reviewer:

Frieda

Reviewed: Jan. 25, 2012

A similar recipe has been in our family from before my grandmoms time! Simply awesome! The proportions are all just perfect. Next time I'll try and make it with orange zest and orange juice/pulp. Does anyone have an idea how we can change up the flavour?

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Reviewer:

anubha

Reviewed: Jan. 17, 2012

This cake is very pretty and very light in texture. My husband really loved it. The "pudding", however, was quite a bit thicker than I would have liked. I also used Splenda blend, a heaping half cup measure. I'm sure I'll make it again. Thanks for the recipe!

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Reviewer:

Mrs. Snell

Cooking Level: Expert

Home Town: Findley Lake, New York, USA

Living In: Tionesta, Pennsylvania, USA

Reviewed: Jan. 8, 2012

Absolutely fantastic. Just made it and the texture is so light and fluffy. It is like eating a cloud. And the flavor is wonderful.

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Reviewer:

Joe Eastridge

Cooking Level: Intermediate

Home Town: West Covina, California, USA

Living In: Southfield, Michigan, USA

Reviewed: Oct. 30, 2011

Great. Made exactly as directed except for adding about 1/8th cup flour. Lasted 4 minutes till everyone ate it up.

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Reviewer:

sand1trap

Reviewed: Oct. 3, 2011

My family loved this pudding cake! the cake was so light and the pudding part was like a custard.. Just what I was looking for. *I made only one change to the recipe by cutting the sugar down to 1 cup

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Reviewer:

BookGirl

Cooking Level: Intermediate

Home Town: Revere, Massachusetts, USA

Living In: Winthrop, Massachusetts, USA

Reviewed: Sep. 11, 2011

Great taste,but how would you adjust if you wanted more sauce?

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Reviewer:

LILGIRL29

Reviewed: Jul. 21, 2011

I made a gluten-free version by substituting 1/4 c each of tapioca and rice flour, plus 1/2 tsp xanthan gum. I cut the sugar down to just over a cup since that was all I had, and doubled the lemon zest. It was excellent, and lovely with fresh raspberries sprinkled on top.

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Reviewer:

LadyofHay

Reviewed: Jul. 17, 2011

I dont' know what went wrong here... but after just 30 minutes, the top was totally burnt and the bottom was runny, not pudding-like. I couldn't leave it in any longer though, because the top was already so burnt. I've been wanting to make this recipe for a long time, but put it off, because of all the mixing bowls I would have to use. I wish it would have worked out for me!

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