Ingredients: Makes 12 mini cakes
- 7 eggs, separated into yolks and whites
- ½ tsp cream of tartar
- 1 cup granulated sugar
- 2 cups cake flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ cup lemon juice
- ½ cup cold water
- Zest 2 lemons
- 3 sprigs chopped fresh mint
- 1 tsp vanilla extract
- ½ cup vegetable oil
Instructions:
- Preheat the oven to 325ºF and take out two ungreased mini bundt cake trays
- In a medium bowl, whisk together egg yolks, vanilla extract, lemon juice, lemon zest, water, vegetable oil and chopped mint until foamy and pale in color
- Sift the flour, sugar, baking powder and salt into the egg yolk mixture
- In a stand mixer or with an electric hand mixer, beat the egg whites and cream of tartar until stiff peaks form
- Fold a third of the egg whites into the egg yolk mixture and then fold in the rest until just combined
- Pour the batter into the ungreased pans and bake them for 25 minutes or until a toothpick comes out clean when inserted into the cakes
- After taking them out of the oven, flip the pans onto a metal cooling rack and allow the cakes to cool in their pans
- Once fully cooled, serve with whip cream and berries