Cook Time: 16 minutes
Total Time: 16 minutes
Ingredients:
- 1/2 cup cake flour, sifted
- 3/4 cup bakers’ sugar, divided
- 3/4 cup fresh egg whites (about 5)
- 1/2 tsp cream of tartar
- 1/8 tsp salt
- 1/2 tsp vanilla extract
- Zest of 1 large lemon
Preparation:
Preheat oven to 350 degrees.
Lightly coat a 12-cup muffin pan with cooking spray or line with paper cups.
In a small bowl, sift cake flour with ¼ cup of bakers’ sugar.
In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and salt.
Continue to beat egg whites while gradually adding the remaining ½ cup sugar until the soft peak stage. Beat in vanilla and lemon zest.
With a spatula, gradually fold in sifted flour and sugar mixture to egg whites.
Spoon into muffin pan. Bake for 15-18 minutes, until lightly golden on top and they spring back when touched.
Serve with fresh berries and a drizzle of chocolate sauce, or make a lemon glaze with powdered sugar and lemon juice.
Per cake: Calories 78, Calories from Fat 0, Total Fat 0g, cholesterol 0mg, Sodium 50mg, Carbohydrate 17.3g, Fiber 0.1g, Protein 2.1g
