Bous­coutou — lemon driz­zle cakes

The Jewish Chronicle - - Life / Food -

THIS recipe re­quires the same vol­ume of oil as egg yolks. To do this, put the egg yolks in a glass, and once you have emp­tied them into the cake mix, mea­sure the oil in the same glass, us­ing the egg left be­hind on the sides as your guide. Makes 12-14 cakes (or you can make one large cake us­ing a 25cm tin, and cook­ing for 45 min­utes)

IN­GRE­DI­ENTS 6 large eggs, sep­a­rated 6 tbsp sugar Heaped tsp or one sa­chet vanilla sugar 135 ml sun­flower oil approx 6 tbsp self-rais­ing flour For the ic­ing: 300g ic­ing sugar, sifted 2 lemons, zest and juice

METHOD

Heat your oven to 175°C and line a muf­fin tin or tins with 12-14 cup­cake cases.

Sep­a­rate the egg whites into a large clean bowl and pour the yolks into a glass.

Us­ing an elec­tric whisk, whisk the whites un­til stiff. Still us­ing the elec­tric whisk, beat in the sug­ars and egg yolks.

Mea­sure the oil (see above) and beat that in too.

Care­fully fold in

the flour and mix with a wooden spoon or your hand to dis­perse any lumps.

Cook for 12–14 min­utes un­til the cakes are golden brown. Test one to see if a knife in the mid­dle comes out clean.

To make the lemon ic­ing, mix the ic­ing sugar and as much lemon juice as you need to make a thick ic­ing. Spread on the cakes and sprin­kle with the zest.

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