Lemon Pudding Cake

Cake:
1/4 cup flour
1 cup granulated sugar
1/2 teaspoon salt
2 egg yolks
2/3 cup milk
2 teaspoons grated lemon zest
1/3 cup fresh lemon juice
2 egg whites

Set oven rack in the lower third of oven and preheat oven to 350 degrees F.

Sift flour, sugar and salt into a bowl. In another bowl, beat yolks lightly. Stir in milk, zest and lemon juice, mixing just until blended.

Beat egg whites to stiff peaks. Fold into batter, which will be light and somewhat runny. Pour batter into a 1-quart baking dish of any shape but with 1 1/2-inch sides. Set dish in a larger pan and fill with 1 inch of very hot tap water. Bake 50 to 55 minutes or until top is golden brown. Serve warm with Chantilly Cream.

Chantilly Cream:
1 cup cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

In a cold bowl with cold beaters, whip cream, sugar and vanilla extract at high speed to moderately stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours.

Yields 2 cups. Makes 6 servings.