Delicious, light and airy, tender crumb, full of honey and nutty fragrance. Just remember that you need to bang the cake tray together with the cakes on the countertop 2 to 3 times once they out of the oven, as this will prevent the cakes from too much shrinking.
Author: Anncoo Journal
, freshly squeezed
Walnuts (2 1/2 Tbsp)
Walnuts (4 Tbsp)
yolks from whites, reserving 4 egg yolks and 7 egg whites, and set aside.
In a large bowl, combine Egg Yolks,
Corn Oil (1.5 oz)
Honey (1/2 Tbsp)
together with a hand whisk. Stir well and mix in
Orange Juice (1.5 oz)
Add in walnut powder, mix well again. Sift in the
Cake Flour (1/2 cup)
Baking Powder (1/2 tsp)
in). Stir well again.
Whisk in Egg Whites and
Lemon Juice (1/2 tsp)
to foamy, then gradually add
Caster Sugar (1/2 cup)
into it and whisk to stiff peak form.
Take out 1/3 of the egg whites and fold into egg yolk batter. Then fold in the remaining egg whites to combine.
Preheat the oven to 325 degrees F (165 degrees C).
Distribute batter evenly into 12 cupcake liners. Gently tap the cupcake liners on table top to release air bubbles and scatter some chopped walnuts on the top.
Bake for about 30 minutes or skewer inserted in the center comes out clean.
Remove cupcakes from the oven and tap them on tabletop again to release the hot air and prevent shrinkage. Leave cakes to cool before serving.
Please keep in mind that all ovens temperature and baking time varies.
Nutrition Per Serving
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