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Dorothy's Lemon Sponge Pudding Cake with Mango Coulis and Raspberry Sorbet
By Michael Jordan


Lemon Sponge Pudding Cake

2 ounces Unsalted Butter
3/4 cup Sugar
3 large Eggs (separated)
1/3 cup Lemon Juice
1/3 cup All-Purpose Flour
1 tablespoon Organic Lemon grated and zested
1/4 teaspoon Salt
1 1/2 cup Cold Milk
1 pinch Salt
1 pinch Cream of Tartar

Mango Coulis

3 Tommy Atkins Mango
8 ounces Champagne
4 ounces Honey
Water to cover

Raspberry Sorbet

5 pounds Frozen Raspberries
2 cups Sugar
1/4 cup Water
1 tablespoon Vodka


Lemon Sponge Pudding Cake 

Preheat oven to 300°F.

In a large bowl, cream together the butter and sugar. Beat in the egg yolks, one at a time; then add the lemon juice, flour, lemon zest and salt. Mix well. Add the cold milk. In a separate bowl beat the egg whites and Cream of Tartar until stiff. Fold ¼ of the egg whites at a time into the mixture until just incorporated and all the egg whites are mixed. Butter and sugar 4 ounce ramekins and fill ¾ full. Bake in a water bath for 50 minutes until golden on top. Cool in refrigerator for 2 hours.

Mango Coulis

Peel and remove all the meat from the mangoes and put in sauce pot with the rest of the ingredients. Simmer until the mangoes are very tender. Puree in food processor and push through a sieve.

Raspberry Sorbet

Place all ingredients in a large saucepot, bring to a boil slowly to allow the sugar to dissolve properly and cook 5 minutes. Puree and pass through a fine mesh strainer. Chill in the ice bath and run in the ice cream machine.


Ladle mango coulis on plate. Carefully invert individual cake on sauce so sponge cake is on bottom and lemon pudding is on top. Place one scoop of raspberry sorbet to the side of cake. Top with whipped cream, dust with powdered sugar and serve.