By far this is the tastiest homemade cotton cake ever. The taste of smell is closely related to traditional baked egg cake but not heavier and you can get the light, airy, spongy, and the texture of this cake is perfect cottony. The beaten stiff egg whites are what gives fluffiness to this cupcake. These are vanilla cupcakes but the added lemon zest just enhances the flavour of these cupcakes.

You could even add orange zest or maybe just skip the zest if you don’t want the tanginess in the cupcake. Cream of tartar helps to increase the volume of the egg whites while beating it. It makes the egg whites stiff which then yields a good fluffy cake batter. You can substitute the cream of tartar with 1 teaspoon of white vinegar or lemon juice.

Ingredients;

  • 1 cup (110 grams) Self-raising flour
  • 2 tablespoons (30 grams) Castor sugar
  • 1/4 cup (70 grams/ml) Milk
  • 6 Egg yolks
  • 1/4 cup (60 grams) salted butter
  • 1 teaspoon (5 grams/ml) vanilla essence
  • 1 tablespoon lemon zest

2nd Part;

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (115 grams) castor sugar

Ingredients;

1st Part;

  • 1 cup (110 grams) Self-raising flour
  • 2 tablespoons (30 grams) Castor sugar
  • 1/4 cup (70 grams/ml) Milk
  • 6 Egg yolks
  • 1/4 cup (60 grams) salted butter
  • 1 teaspoon (5 grams/ml) vanilla essence
  • 1 tablespoon lemon zest

2nd Part;

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup (115 grams) castor sugar

Instructions;

1st Part;

  1. In a pan on medium heat, add the butter and melt completely. Once melted add the milk and sugar.
  2. Stir and cook until all the sugar has melted. Switch off the gas and let this mixture cool a bit.
  3. Combine the milk & butter mixture with the flour.
  4. Mix well. Add the egg yolks, vanilla essence, and lemon zest. This mixture should turn smooth

2nd Part;

  1. Using a beater, beat the egg whites and cream of tartar on medium speed.
  2. Add the castor sugar to it and beat gradually until you form stiff peaks
  3. Combine both the mixtures together (egg yolk mixture + egg whites mixture)
  4. Make sure to fold the egg whites mixture carefully. You do not want to be rough while doing so.
  5. Once both the mixtures are well combined pour the batter in mini cupcake liners and fill each up to 3/4 part of the liner with the cupcake batter.
  6. Once all the liners are filled tap the baking tray to remove any excess air bubbles from the batter and smoothen the top of each cupcake batter using the back of a spoon
  7. Bake the cupcakes immediately in a preheated oven at 160 degrees C for 20-30 mins on top and bottom mode.
  8. The cupcakes should feel bouncy but firm on the top when touched.
  9. Once out of the oven let the cupcakes sit untouched for 10-15 mins and then consume