Makes 6-8
Ingredients
Yolk Mixtures
2 egg yolk
100 g butter
40 g castor sugar
60 ml yuzu juice
1 tbsp lemon zest
1 tbsp lemon juice
90 g self raising flour
pinch of salt
(sieve twice and set aside)
2 tbsp grounded flaxseeds
1 tbsp Nutrimix powder (optional)
(mix well with the flour)
Meringue
2 egg white
35 g castor sugar
Method
1) Cream butter in a mixing bowl until soft and creamy, add in sugar and zest and beat till light and fluffy, gradually add in egg yolk and whisk till well combined.
2) Fold in flour mixtures to the yolk mixtures, followed juices in sequences (flour>juice>flour till finished). Using a rubber spatula to fold the mixtures till well combined.
3) In a clean mixing bowl, whisk egg white till frothy, gradually add in sugar and beat till stiff peak.
4) Fold the meringue to yolk mixtures in 3 batches , using a plastic spatula to mix till well combined. Fill muffin cup lined with paper cup till 3/4 full. Bake in pre heated oven 180 C for 25-30 minutes or until a skewer comes out clean when inserted into the cake,
Jessie Koey's Kitchen 