Marmalade Pudding Cakes

Marmalade Pudding Cakes

2 tbsp butter, softened
3/4 cup sugar, divided
1/4 cup flour
4 eggs, separated
1 cup milk
1/4 cup orange juice
1/4 cup lemon juice, divided
1 1/2 tsp grated orange peel
1/3 cup orange marmalade, warmed

In a small bowl, beat in the butter and 1/2 cup sugar until crumbly. Beat in the flour and egg yolks until smooth. Gradually beat in the milk, orange juice, 2 tablespoons of lemon juice, and the orange peel. In another small bowl, beat in the egg whites on high speed until soft peaks form. Add the remaining sugar. Beat until stiff peaks form. Gently fold into the orange mixture. Pour into eight 6-ounce custard cups thoroughly coated with cooking spray. Place the cups in two 13 x 9 inch baking pans. Add 1 inch of boiling water to the pans. Bake at 325 F for 25-30 minutes or until a knife inserted near the center comes out clean and the tops are golden brown. Run a knife around the edges. Carefully invert the cakes onto the dessert plates. Combine the marmalade and the remaining lemon juice. Drizzle over the warm cakes. Makes 8 servings