2 eggs, separated
1 egg white
15 ml (1 tbsp) lemon juice or essence
140g sugar
25 ml (5 tsp) hot water
120g flour
1 tsp baking powder
Pinch of Salt
Beat the three egg whites until stiff but not dry. Beat in the lemon juice and half the sugar.
Without cleaning the beaters, beat the two egg yolks until thick and light in colour. Add the hot water and beat continuously. Gradually add the remainder of the sugar and beat well after each addition.
Fold the beaten egg yolks into the beaten egg whites using a large metal spoon.
Sift the flour, baking powder and salt together three times, and then sift it layer by layer over the egg mixture. Fold in each layer lightly with the spoon. Repeat until all the flour has been used up.
Line a 12-hole muffin tray with paper cases. Spray paper with non-stick spray. Fill each case two thirds full with cake batter. Bake in a preheated oven at 160°C until the cakes are a light golden brown (25–30 minutes).