| Ingredient | Method |
| 3 A egg yolks 90g LP flour 30ml lemon juice 35ml milk 30g corn oil A pinch of salt 1/3 tsp vanilla extract 3 A egg whites 45-55g castor sugar Glaze: (mix well) 150g white chocolate, melted 15ml lemon juice few drop yellow food coloring | 1. Whisk the egg white until bubble stage. Gradually add in sugar and continue beat until medium peak form. 2. In another bowl, mix egg yolks, oil, flour, salt, lemon juice and milk until well combined. 3. Fold 1/3 meringue into egg yolk mixture to lighten it. Fold in the remaining meringue using rubber spatula. 4. Pour batter into a cupcake pan. Gently tap the cake pan on the table top to release air bubbles. 6. Bake in preheated oven at 180C for 25-30 minutes or until cooked. 7. Remove from oven, invert cake on a wire rack and remove the cake after cool. 8. Dip the cake into melted white chocolate and allow any excess to drip off. 9. Chill before served. *makes 15 cupcakes |
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