Low Fat Sponge Cup Cake with Caramel Swirl

by Sangeeta C
(India)

My kid had won a trophy in a inter school competition and I decided to treat him with his favorite cup cakes. The best part about this recipe is that the flour used in making is a whole wheat flour and hence low in fat.

1 cup Wheat flour or low fat cake flour
1 cup sugar
1/4 tsp cream of tartar
1/4 tsp salt
6 eggs, separated
2 tbsp ice water
1 tsp lemon juice
1/4tsp almond extract
Vanilla icing
1 tsp caramel

What I did first was preheated my oven to 325 degrees F. Then lined up the cup cake pans. I placed ice water in a bowl along with the egg yolks and set it aside for a while. I kept beating egg whites until they got frothy in an other bowl and added cream of tartar to it. I continued beating until they got stiff and kept it aside for a while.

Next step was to beat the yolks until they turned into a sort of light yellow or lemon yellow color. Then I added sugar to it slowly and steadily, mixing it until it blended well.

Next step was to fold the flour and salt into the egg yolk. I didn't add it completely altogether, but slowly. Then I added lemon juice and the almond extract to the egg yolk mixture slowly.

Final step was to fold the egg yolk into the stiff egg white.I spooned out the batter into cup cake liners and baked them in the preheated oven. It took approximately 25 minutes for the cup cakes to get baked. I waited for them to cool down and once cool, I topped each cup cakes with some vanilla frosting and a swirl of caramel.

My kid was overjoyed with the sight of these cakes and finished them within no time!