OPEN KITCHEN with NATHAN SCOTT
Mini Lemon Sponge Cakes
Topped with fresh berries and lots of whipped cream, these cakes make a delicious and simple dessert.
Makes 1 dozen
|4||large eggs, room temperature, lightly beaten|
|1||cup granulated sugar|
|1||cup all-purpose flour|
|⅓||cup unsalted butter, melted, plus more for greasing|
|¼||cup freshly squeezed lemon juice|
|1||teaspoon pure vanilla extract|
|Assorted fresh berries, sweetened to taste with sugar, for garnish|
|Sweetened whipped cream, for garnish|
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin pan with butter and set aside. In the bowl of an electric mixer, fitted with the whisk attachment, combine the eggs and sugar with ⅛ teaspoon of salt. Mix on high speed, until the egg mixture is very light and thick, 5 to 10 minutes.
- Using a rubber spatula, fold the flour into the egg mixture, being careful not to deflate the eggs. Then, pour in the melted butter, lemon juice and vanilla extract. Gently fold the liquid ingredients into the batter until just combined.
- Evenly divide the cake batter among the cups of the prepared muffin tin. Transfer to the preheated oven and bake until the cakes are lightly golden, cooked through, and spring back when lightly poked in the center, 18 to 20 minutes. Remove the pan from the oven, and allow the cakes to cool completely in the muffin pan.
- To serve, run a knife around the edge of each cooled cake to release it from the pan. Transfer the cakes to serving plates. Garnish each serving with a spoonful of the assorted fresh berries and a dollop of whipped cream.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen