Lemon Cake Bites

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 24
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 2 egg yolks (whites used later in recipe)
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 teaspoon lemon extract
• 1/2 lemon, zest of, minced
• 2 egg whites
• 1/8 cup sugar
• 1 cup heavy cream
• 1/2 cup lemon curd (prepared)
• fresh raspberries or blueberries or powdered sugar or mint

Recipe

• 1 preheat oven to 350°f coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again.
• 2 mix together flour, sugar, baking powder, and salt.
• 3 in another bowl, blend egg yolks, oil, water, lemon extract, and zest. gradually whisk flour mixture into yolk-oil mixture until smooth.
• 4 beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk.
• 5 pour batter onto the prepared baking sheet. tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (don't cut rounds too big, or assembled cakes will be floppy when picked up).
• 6 whip cream and lemon curd together for the lemon cream, beating to soft peaks. dollop 1 tablespoon cream on each cake round.
• 7 top cakes with berries, dust with powdered sugar, then garnish with mint. serve or chill up to 2 hours.