Description
These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don’t have the molds.
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 8 egg yolks
- 2 tablespoons grated orange peel
- 1 teaspoon vanilla extract
- ⅓ cup orange juice
- ⅓ cup water
- 8 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
Instructions
- Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
- Stir the flour
- 1 cup sugar
- baking powder
- and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil
- egg yolks
- grated orange peel
- vanilla extract
- orange juice
- and water. Mix well by hand until smooth with no lumps.
- Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar
- continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
- 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.
Prep Time: 45 mins
Cook Time: 40 mins
Total Time: 2 hrs 5 mins
Servings: 16