Bouscoutou — lemon drizzle cakes
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
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.