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Little Jam Cakes

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Submitted by dawnma

YIELD

24 small muffins

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

4 4
LARGE LARGE EGGS
separated
1 237
CUP ML SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML LEMON JUICE
1 ½ 355
CUPS ML ALL-PURPOSE FLOUR
, measured, and sifted
¼ 1.3
TEASPOON ML SALT
1 237
CUP ML BUTTER
or margarine
1 237
CUP ML GOOSEBERRY JAM *

Directions

Beat egg yolks until thick and beat in the sugar, vanilla and lemon juice.

Fold in sifted flour and salt alternately with melted butter.

When smooth, fold in stiffly beaten egg whites.

Line 16 large or 24 small muffin pans with paper cups.

Place a spoonful of batter in the bottom of each cup and a heaping teaspoon of jam. Cover with remaining batter. Bake at 350℉ (180℃) for 15 to 25 minutes depending on the size.

These are good as a sweet dessert anytime or to pack in lunch boxes.

* not incl. in nutrient facts Arrow up button

Comments


bex

thanks alot for this recipe it was amazing.

 

 

Nutrition Facts

Serving Size 206g (7.3 oz)
Amount per Serving
Calories 845 55% from fat
 % Daily Value *
Total Fat 51g 79%
Saturated Fat 31g 154%
Trans Fat 0g
Cholesterol 334mg 111%
Sodium 545mg 23%
Total Carbohydrate 29g 29%
Dietary Fiber 1g 5%
Sugars g
Protein 23g
Vitamin A 33% Vitamin C 1%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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