These sponge cakes feature a classic egg foam batter, producing light and airy cupcakes with straight sides reminiscent of a soufflé. Each cake is finished with a sweet, tangy citrus glaze and garnished with crystallized pansies, making them perfect for brunches, tea parties, or special occasions.
Ingredients
3 egg yolks
1⁄4 cup cold water
1⁄2 teaspoon vanilla extract
1⁄4 cup granulated sugar
2⁄3 cup cake flour
3 tablespoons granulated sugar
1⁄8 teaspoon salt
3 egg whites
1⁄2 teaspoon cream of tartar
1⁄4 cup granulated sugar
Citrus Glaze
Directions
- In a small mixing bowl beat yolks at high speed of electric mixer for 6 minutes or until thickened. Beat in water and vanilla. Gradually add 1⁄4 cup sugar, beating until sugar dissolves. Combine cake flour, 3 tablespoons sugar and salt. Beating on low speed, gradually add flour mixture to yolk mixture, beating a total of 2 minutes.
- Preheat oven to 325°F. Place 22 cupcake liners in cupcake tins. Thoroughly wash beaters.
- In a medium mixing bowl beat egg whites and cream of tartar until soft peaks form. Gradually add 1⁄4 cup sugar, beating until stiff peaks form. Stir about 1⁄2 cup of the egg whites into the yolk mixture. Fold yolk mixture into remaining whites. Spoon into cupcake liners, filling 2⁄3 full.
- Bake in preheated oven for 18 to 20 minutes or until toothpick inserted in center comes out clean. Remove hot cupcakes from pan and cool on a wire rack.
- When cool, spoon about 1 teaspoon Citrus Glaze over each cupcake. Garnish with crystallized pansies.
