Ingredients ?

Cake body

Eggs 3

Milk 35g

Butter 35g

Fine sugar (add to egg yolks) 12g

Fine sugar (add to egg whites) 36g

Low gluten flour 55g

Salt 1/8tsp

Lemon juice 10g

Fresh Lemon Slices Moderate

Fine Sugar Moderate

Lemon Scented Cloud Cupcakes Directions ?

Cut the lemon into thin slices and then cut it in half.

Take a small clean bowl, lay a flat layer of lemon slices, sprinkle an even layer of sugar, lay another layer of lemon slices and sprinkle an even layer of sugar. Repeat in this manner and marinate for more than 15min.

Separate the yolks from the whites of the three eggs (I broke the yolks here, so I'll make do) and place them in a bowl without water or oil.

Add the sugar to the egg yolks and beat well until the sugar is almost incorporated.

Add the salad oil, milk and lemon juice in turn, beating well to emulsify.

Sift in the low gluten flour and salt.

Whisk gently with an egg whisk or toss with a spatula until no flour remains.

Add the sugar to the egg whites in three batches and beat until dry peaks form.

Mix the egg white mixture with the yolk mixture and divide evenly into paper cups, until the cups are about 8 full. Top with a slice of preserved, drained lemon.

Place in the preheated oven at 175 degrees Celsius, middle shelf, for 25-30 minutes.

Remove from the oven when cooked and cool without inverting.