Christmas usually means custard, which means a lot of leftover eggwhites. I wanted to try a new recipe, and decided this recipe would be suitable as it is a light butter/oil free cake - ideal given the heavy state of my stomach after the excesses of Christmas eating. I added lemon zest instead of chocolate chips, figuring lemon was more in-keeping with the 'light' theme. They turned out a bit chewy on the outside, not sure if it was because I overbaked them, or overmixed the mixture, but overall they weren't too bad.
Verdict: Turned out a bit chewier and not as light as expected.
Score: 6/10
3/4 cup sugar, divided 1/2 cup sifted cake flour 5 large egg whites, room temperature 1/2 tsp cream of tartar 1/8 tsp salt 1 tsp vanilla extract 1/2 cup coarsely chopped chocolate chips Preheat oven to 350F. Very lightly grease a 12-cup muffin pan (skip this step if your pan is nonstick). In a small bowl, sift together cake flour and 1/4 cup superfine sugar. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Blend in vanilla extract. Fold in flour mixture, adding it in two or three additions, and fold in chocolate chips when all other ingredients have been incorporated. Divide evenly into prepared muffin tins, filling them just about to the top. Bake for 16-18 minutes, until tops are golden brown and the cakes spring back when lightly touched. Cool on a wire rack (unless you have a convenient way to flip the whole cupcake pan upside down). Cupcakes may sink slightly when cooled right-side up, but there is not a great difference between cooling them upside down and not with these small cakes. Cool completely before using a butter knife to release the cupcakes from the muffin pan.
Verdict: Turned out a bit chewier and not as light as expected.
Score: 6/10
3/4 cup sugar, divided 1/2 cup sifted cake flour 5 large egg whites, room temperature 1/2 tsp cream of tartar 1/8 tsp salt 1 tsp vanilla extract 1/2 cup coarsely chopped chocolate chips Preheat oven to 350F. Very lightly grease a 12-cup muffin pan (skip this step if your pan is nonstick). In a small bowl, sift together cake flour and 1/4 cup superfine sugar. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks. Blend in vanilla extract. Fold in flour mixture, adding it in two or three additions, and fold in chocolate chips when all other ingredients have been incorporated. Divide evenly into prepared muffin tins, filling them just about to the top. Bake for 16-18 minutes, until tops are golden brown and the cakes spring back when lightly touched. Cool on a wire rack (unless you have a convenient way to flip the whole cupcake pan upside down). Cupcakes may sink slightly when cooled right-side up, but there is not a great difference between cooling them upside down and not with these small cakes. Cool completely before using a butter knife to release the cupcakes from the muffin pan.
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