Sponge Cupcakes Recipe
Ingredients
2 eggs, separated
1/4 teaspoon salt
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1/2 cup regular all-purpose flour
Directions
In the large bowl of your electric mixer, beat the egg whites with salt until stiff.
Gradually add the sugar, about 1 tablespoon at a time, beating after each addition until glossy.
In another bowl beat the egg yolks with the lemon juice and peel until thickened.
Fold the egg yolk mixture into beaten whites.
Sift the flour, measure, and sift again over top of egg mixture and carefully fold together until well blended.
Spoon into large muffin cups, either greased or with paper liners, filling them about 7/8 full.
Bake in a 400° oven for about 10 to 12 minutes.
Gradually add the sugar, about 1 tablespoon at a time, beating after each addition until glossy.
In another bowl beat the egg yolks with the lemon juice and peel until thickened.
Fold the egg yolk mixture into beaten whites.
Sift the flour, measure, and sift again over top of egg mixture and carefully fold together until well blended.
Spoon into large muffin cups, either greased or with paper liners, filling them about 7/8 full.
Bake in a 400° oven for about 10 to 12 minutes.
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