Sponge cupcakes

Delicate sponge cakes for two! Plus a great reason to use proteins.

The author of the recipe

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Composition / ingredients

Servings:

Egg whites

Sugar

Lemon juice (a few drops)

Wheat flour

Salt (at the tip of the knife)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 0 % 0 g

Carbohydrates 89 % 56 g

254 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 25 min

Step 1:
Pour the egg whites into a clean bowl, add lemon juice and beat at medium speed with a mixer until a light fluffy foam forms.
Step 2:
Add sugar. Beat egg whites with sugar to a soft foam.
Step 3:
Beat egg whites with sugar to a soft foam. Add salt.
Step 4:
Add flour.
Step 5:
Quickly but gently mix the mass with a spoon, from top to bottom.
Step 6:
Put the dough into cupcake molds. Preheat the oven to 180 degrees. Bake for 20-25 minutes.
Step 7:
Bon appetit!