These little cuties fit snugly into regular-size muffin tins, line with your favourite wrapper.
4 large eggs
pinch salt
170g sugar
2 Tbsp water
1/4 cup white flour
1 1/2 cups cornflour
1 tsp baking powder
1/2 cup raspberry jam
300ml whipped cream
icing sugar for dusting
Set oven at 190degC and adjust rack to centre.
Separate eggs and place the whites in beating bowl. Reserve yolks and set aside.
Beat egg whites and salt together until stiff.
Put the sugar and water into a small pan and heat until hot, stirring often. Don’t worry if sugar does not completely dissolve.
With beaters running, pour the hot syrup into the mixture in a slow, steady stream. Beat for a minute.
Add egg yolks to the mixture and beat again. The volume will almost double.
Sift together the flour, cornflour and baking powder. Fold into the mixture in three lots.
Place tulip cups in muffin tins. Spoon mixture into cups until two-thirds full.
Bake for 15-17 minutes or until cake springs back to the touch.
Allow to cool then, with a small sharp knife, cut a well from the centre of each cake.
Reserve the sponge you remove.
Spoon a little raspberry jam into the well, add whipped cream then top with the “lids”.
Dust cakes with icing sugar.