Here I go again! overusing the words ”light” and ”fluffy”. Maybe I should start sneaking in synonyms, something like ”super fluffy ” or ”cloud fluff” something intriguing enough. I’m guessing my half-acceptable synonyms won’t cut it, it is what it is! Everyone loves a good light, and fluffy dessert. Everyone loves a good sponge! Navigating around the words ”light” and ”fluffy” is inevitable; especially in this recipe. These cupcakes are meringue-based sponges; making them so light and fluffy, like a cloud. A sweet cloud.

Meringue-based cakes are popular for their delicate light and fluffy texture. And if Japanese cotton sponge cake, white forest, angel food cake or chiffon cakes are your line of preferences, then these cupcakes will surely impress.

Besides their refreshing delicious taste, and ease of preparation; these sponge cupcakes are unique due to their light and cloudy mouthfeel. This is attributed to the fact that very little flour is used, and the structure is dependent on whipped egg whites.

Recipe Run-Through

Preheat the oven.
Separate the egg whites and egg yolks in different bowls
Mix egg yolks with flour, milk, oil and vanilla flavour
Mix egg whites with sugar and whip until a white fluffy cloud forms ( meringue)
Combine the egg white mixture with the egg yolk mixture
Pour cupcake batter into each cupcake cup in a cupcake baking tin.
Bake until ready. Set aside to cool then frost with flavoured Whipped heavy cream

Notes

Let the cupcakes sit in the oven for a few minutes after they are done. An abrupt temperature change can make sponge cupcakes shrink or sink immediately after being removed from the oven. This is why it is recommended to let them sit in the oven for a few minutes after they are done and the oven is switched off.

Have some fun with it. Optionally flavour sponge cupcakes with cocoa powder, or matcha powder for different flavoured cupcakes.

Whip the egg whites until a stiff meringue forms. A meringue is a result of a mixture of whipped egg whites and sugar. To ensure success in making meringue use grease-proof bowls preferably glass bowls, and add a teaspoon of acid like fresh lemon juice or vinegar.

SPONGE CUPCAKES

Recipe by WinnieCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Baking time

minutes

Ingredients

3 eggs
90 gm cake flour
60 gm castor sugar
50 ml vegetable oil
80 ml milk
2 tsp lemon juice
1 tsp vanilla extract
Whipped Heavy Cream
250 ml heavy cream
3-4tsp powdered sugar
1 tsp vanilla extract

Directions

Preheat oven to 120C.
Separate the egg whites from the egg yolks in different bowls.
In a medium-sized bowl, mix the egg yolks with milk, oil, vanilla extract and cake flour until smooth. Set aside.
Mix egg whites with castor sugar and whip using a hand mixer until light and a white meringue cloud forms.
To know if it is ready, turn the bowl upside down, the meringue should be stiff and should not spill.
Combine the egg yolk mixture with the egg white mixture until combined. Pour the cupcake batter into each cupcake cup.
Increase oven temp to 140C and bake for 20 minutes. Switch off the oven and let the cupcakes sit in the oven for at least 10 minutes. Do not remove them from the oven immediately otherwise the cupcakes might shrink or sink. After ten minutes remove the cupcakes from the oven and set them aside to cool completely.
Make vanilla flavour whipped cream. In a cold glass bowl, add heavy whipping cream, powdered sugar and vanilla. With a hand mixer, mix on medium speed until thick and pipeable.
Fill whipped heavy cream into a piping bag fitted with a piping tip and frost on the cooled cupcakes.

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