Rating: 3.25 stars
12 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

Whipped egg whites lighten the batter used to create these pretty teatime confections, baked in an oversized-muffin tin. Each cake is dipped in a boiled icing that's tinted the palest purple and perfumed with violets. Ours are served with cappuccino.

Martha Stewart Living, May 2006

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Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees. Line bottoms of 6 cups of a large (1-cup) muffin tin with parchment; set aside. Whisk flour, 1/2 cup plus 2 tablespoons sugar, the baking powder, and salt in a bowl; set aside.

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  • Whisk 1/3 cup water, the egg yolks, oil, lemon zest, and vanilla in another bowl. Whisk into flour mixture until combined.

  • Put egg whites and cream of tartar into the bowl of an electric mixer fitted with the whisk attachment; beat on medium speed until foamy. Gradually add in remaining 2 tablespoons sugar; beat until stiff (but not dry) peaks form. Fold one-third of egg-white mixture into batter, then fold in remaining egg-white mixture. Divide evenly among prepared cups.

  • Bake until golden and puffed, 13 to 15 minutes. Let cool completely in tin on a wire rack. Run a knife around edges of cakes to loosen. Unmold; remove parchment. Dip bottom of each cake into icing, and transfer, icing sides up, to a wire rack set over parchment; let set 30 minutes. Serve garnished with candied violets.

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Reviews (2)

12 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
11/09/2008
I haven't tried a bundt pan, but I have done it in a regular sized Angle Food cake pan.
Rating: Unrated
05/22/2008
Does anyone know if I can make this in a bundt pan instead of muffin tins?