Separate the egg whites from the egg yolks. The milk and vanilla extract go directly in the egg yolk bowl.

Mix the egg yolks + milk + vanilla extract, then sift in the flour and baking powder and set aside. Beat the egg whites slightly, then add the lemon juice and the sugar in small batches until stiff peaks form. Use a mixing spoon to slightly mix the two by turning and cutting, do not need to mix like cake batter until very well.

Non-stick pan with very little cream, low heat, turn off the heat, put the mold to fill the muffin batter to seven points full, cover the high lid of the pan on a slight heat and fry for 4 minutes (my lid is too flat will be pressed into the mold) 4 minutes off the heat, the mold turned over, cover the lid of the pan and fry for another 4 minutes can be.

If you don't use a mold, you can just scoop it into a pan, put it as high as possible, and cover it with a lid. 3 minutes later, turn off the heat and turn it over, cover it with a lid and wait for about 1 minute, then turn on the heat and fry it for 2-3 minutes before you can serve it on a plate.