Ingredients
- 4 large eggs, separated
- ⅔ cup sugar
- ¾ teaspoon vanilla extract
- 1 cup sifted cake flour
- ¼ teaspoon salt
- Nutritional Information
Nutritional analysis per serving (12 servings)
108 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 11 grams sugars; 3 grams protein; 62 milligrams cholesterol; 72 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
12 cupcakes
Preparation
- Preheat the oven to 375 degrees and line a muffin tin with baking cups. With an electric mixer, whip the egg yolks and all but 3 tablespoons of the sugar for about 5 minutes, until light and fluffy. Beat in 1 1/2 tablespoons of boiling water and the vanilla. Sift together the cake flour and salt. Fold into the yolks until just mixed.
- Whip the egg whites until foamy. Slowly incorporate the remaining sugar and whip until the whites hold stiff peaks. Stir 1/3 of the whites into the yolks, then gently fold in the rest.
- Fill each muffin cup about 3/4 full, and bake until the cupcakes are lightly browned and spring back when pressed lightly, 15 to 20 minutes. Cool on a rack.
About 40 minutes
Dining and Cooking