These were fun little cakes to make. I wasn’t sure if my teacups were oven safe, but I figured I would try it with my Anthropologie cups since they are cheaper and easier to replace than my antique-store teacups. Risky business, I know. But I read online that if they are a porcelain type of material, like Corningware, then 350°F should be ok, which is exactly the temperature for this recipe. So I did it, and I’ll have you know they survived. Even beyond the time of the recipe. The recipe said 30-32 minutes but mine needed an extra 12 minutes. Probably because my teacups are so large.
The water on the bottom third of the cups keeps the batter from cooking into a cake-like consistency and makes it into a sort of custard. So you end up with Meringue on top, cake in the middle, and a lemony pudding/custard on the bottom. De-licious.
Everyone at community group thought this was delicious, but none of us could finish them off because we also wanted to try Caitlyn’s Italian cookbook orange cake, which was lovely. The theme was Italian, so she also made an awesome GIANT pizza that was the best homemade pizza I’ve ever had, Cam made a pasta salad, and I made homemade lasagna. We were overloaded with Carbs for sure, but it was so wonderfully tasty and excellent company.