Lemon Cake with Egg Whites

Name: Lemon Cake with Egg Whites
Yield: 10 servings
Cuisine: American
Ingredients: 3 Egg white; 100 grams Cake flour; 100 grams Butter; 100 grams Sugar; 1/2 tsp Baking powder; 1 Lemon; 50 grams Powdered sugar; 1 dash Dragées

cookpad.japan @cookpad_jp

I've been making recipes using only egg whites or egg yolks. This time, I used the leftover eggs from "Golden Egg Cakes with Only Egg Yolks." I always have one or the other leftover!

The icing won't harden right away, so please give it time. "Sweet and sour icing on moist, fragrant cake" is the best combination! So, I reduced the amount of lemon juice in the batter. Recipe by Asamato

I've been making recipes using only egg whites or egg yolks. This time, I used the leftover eggs from "Golden Egg Cakes with Only Egg Yolks." I always have one or the other leftover!

cookpad.japan @cookpad_jp

I've been making recipes using only egg whites or egg yolks. This time, I used the leftover eggs from "Golden Egg Cakes with Only Egg Yolks." I always have one or the other leftover!

Saved

Ingredients

10 servings

3Egg white
100 gramsCake flour
100 gramsButter
100 gramsSugar
1/2 tspBaking powder
1Lemon
50 gramsPowdered sugar
1 dashDragées

Saved

Steps

1

Grease the muffin tins with butter and lightly dust them with flour. Put into the refrigerator.
2

Zest the lemon. If you're worried about pesticides, wash with baking soda before this step.
3

Squeeze out the lemon juice.
4

Add the sugar to the egg white in a bowl and mix well. You don't need to whip it.
5

Add 1 teaspoon of lemon juice and the lemon zest to Step 4.
6

Divide the flour and baking powder into two portions, then sift in one portion at a time, mixing with each addition.
7

Add melted butter by trickling it onto a spatula into the bowl, and mix. Put the batter into the refrigerator for about 1 hour.
8

Heat the oven to 200°F Celsius.
9

Pour the batter into the muffin tins.
10

Reduce the temperature of the oven from 200°F Celsius to 180°F Celsius and bake for 15~18 minutes. When a skewer or toothpick inserted into a cupcake comes out clean, it's done.
11

To retain the moistness, wrap in plastic wrap once cooled.
12

Add the lemon juice to the sugar a little at a time while watching the consistency to make the icing. It should be thick enough to coat the back of a spoon and drip slowly.
13

Top the cupcakes with the icing and garnish with dragées.
14

Yurimama's tip --> If you add just a little lemon juice to the sugar, then heat in the microwave until the plate turns half way around, it will make hard, white icing.
15

You can adjust the amount of lemon juice in the batter to your liking.