Dutch Egg Cakes

Dutch Egg cakes (thank you Pauline)

Ingredients:

• 3 eggs

• 150 grams caster sugar

• 75 grams flour (replace with almond meal for a gluten free version)

• 75 grams corn flour

• 1 teaspoon finely grated lemon rind

 Method:

1. Preheat oven to 175 degrees C.

1. Split the eggs.

1. Beat the egg whites until you can hold the bowl upside down. Then gradually add 100 grams of the sugar while continuing to beat until all sugar is dissolved.

1. In another bowl, beat the egg yolks, 50 grams sugar, and the lemon rind together until changed in colour.

1. Sieve flour and cornflour together.

1. Carefully fold the flours and egg yolk mix through the egg whites. Do NOT mix too well.

1. Put a piece of baking paper on an oven tray.

1. Use 2 spoons to put the batter in 10 separate piles on the tray.

1. Bake them in the oven for about 20 minutes or until golden.

1. Cool slightly before removing from tray.