Little Jam Cakes
Yield
24 small muffinsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
lemon juice
|
|
| 1 ½ | cups |
all-purpose flour
, measured, and sifted |
|
| ¼ | teaspoon |
salt
|
|
| 1 | cup |
butter
or margarine |
|
| 1 | cup |
gooseberry jam
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
separated |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
lemon juice
|
|
| 355 | ml |
all-purpose flour
, measured, and sifted |
|
| 1.3 | ml |
salt
|
|
| 237 | ml |
butter
or margarine |
|
| 237 | 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.
