Low flour 30g

Egg yolks 40g

Fine sugar 30g (yolks)

Vanilla extract 1/2 tsp

Egg whites 60g

Fine sugar 15g (egg whites)

Corn starch 20g

Coconut flour

French sponge cupcakes Cake recipe

1. Add 30g of granulated sugar and vanilla extract to the egg yolks and mix well with a whisk

2. When the egg whites are roughly frothy with a mixer, add the granulated sugar and quickly whip the egg whites until there are clear lines and small curved hooks in the nine points

3. Take 1/3 of the whipped egg whites and mix into the egg yolk paste of recipe 1, and blend in a bit

4. The remaining egg whites gently mix well

5. Sift in the low-flour and cornstarch, and continue to use a rubber spatula to press the powder into the egg whites, and mix into a homogeneous batter

6. Put the batter into a squeezing bag or a plastic bag, and squeeze it into a paper mold about 9 minutes full, and sprinkle it with evenly distributed coconut flour

7. Pre-heat the oven, and bake it on top and bottom at 170 degrees Celsius for about 20-25 minutes