These sweet and soft mini sponge cakes are usually baked in small molds and served during snack time. You can use muffin tins if you don't have the molds.
Ingredients
- 2.5 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 0.5 cups vegetable oil
- 8 eggs yolks
- 2 tablespoons grated orange peel
- 1 teaspoon vanilla extract
- 0.33 cups orange juice
- 0.33 cups water
- 8 eggs whites
- 0.5 teaspoons cream of tartar
- 0.5 cups white sugar
Instructions
-
1
Preheat the oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
-
2
Stir flour, 1 cup sugar, baking powder, and salt together in a large bowl until well combined. Make a well in the center and add oil, egg yolks, orange peel, vanilla, orange juice, and water. Mix well by hand until smooth with no lumps. Set aside.
-
3
Beat egg whites and cream of tartar in a large glass or metal mixing bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: egg whites should form soft mounds rather than a sharp peak.
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4
Fold flour mixture into egg whites until incorporated. Pour batter into the prepared muffin cups to about 2/3 full.
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5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
Per serving
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