Lemon Sponge Cupcakes

Ingredients (makes 8):

• Large egg yolks 3

• Sugar 1/6 cup

• Salt 1/8 teaspoon

• Lemon zest from 1 lemon

• Lemon juice 4 tablespoons

• Oil 1 tablespoon

• Cake flour 1/2 cup

• Large egg whites 3

• Sugar 1/6 cup

• Cream of tartar 1/4 teaspoon

Tools:

• Cupcake pan

• Cupcake liner

• Wax paper

• Measuring cups

• Measuring spoons

• Mixing bowls

• Whisks

• Baking spatulas

• Flour Sifter

Method:

• Preheat oven at 325F.

• In a large mixing bowl, beat egg yolks until very thick and lemon colored.

• Beat in sugar gradually. Add lemon juice and lemon zest.

• Beat in flour and salt.

• In another bowl, beat egg whites until fluffy.

• Add cream of tartar and sugar.

• Beat mixture until stiff peaks form.

• Fold whites mixture into yolk mixture.

• Pour batter into cupcake mold.

• Bake at 325F for 17 minutes, then 450F for 3 minutes.

• EAT!!!

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