Lauraine Jacobs

Food & Wine Writer

27 October 2018

THE 'PAVLOVA' SPONGE CUPCAKES

this recipe is ideal for using up leftover egg yolks after making meringues or pavlova. It's an oldie but a goodie my mother always made.

  • 4 egg yolks
  • 120g caster sugar
  • 75g flour
  • ½ tsp baking powder
  • Pinch of salt
  • ½ tsp pure vanilla essence
  • 50g butter, melted
  • 4 tbsps boiling water
  • 1 lemon, grated rind only

Preheat the oven to 170°C. Beat the egg yolks with the sugar until very thick and light. Sift the flour, baking powder and salt together and fold this into the egg and sugar mixture with the vanilla essence. Melt the butter and fold this through with the boiling water and grated lemon rind. Spoon the mixture into paper baking cups. Bake for 15 minutes until risen and golden. Cool and decorate with cream or icing as follows. Makes 7-8 large cupcakes or 16 small cupcakes. Can also be made in a 20cm cake tin. Store for up to three days in an airtight tin.

Pic by Liz Clarkson