Fresh Fruit Mini Sponge Cakes

Super light, cloud-like, lemony sponge cake with fresh cream cheese frosting and fresh fruit.

Level: Easy

Serves: 12

Prep: 20 min

Cook: 12 minutes

Ingredients:

Dough:

6 eggs (separated)

6 tbsp sugar

½ tsp baking powder

6 tbsp plain flour

1 tbsp lemon zest

Cream cheese icing:

200g cream cheese

80g butter (room temp.)

200g powdered sugar

1tsp vanilla extract

Fresh fruit:

Kiwi

Satsumas

Blueberries

Preparation:

Line with cupcake paper a muffin baking dish and preheat the oven on 175C.

With a hand mixer, whisk the egg whites until fluffy and add the sugar bit by bit. Keep whisking it until it becomes foamy. Then add the egg yolks one at a time to the egg whites and keep mixing with the hand mixer. Add the baking powder, lemon zest and the flour (one tbsp at a time) and mix until fully incorporated. With a large scoop, fill the cupcake papers. Bake it for 12 minutes. Insert a toothpick, if it comes out clean, it is done. It will be really puffy but once it is cooled it will shrink! Turn off the oven, open the oven door a bit and let it sit there for about 5 minutes. Then take it out, put them onto a cooling rack and let them cool down completely on the cooling rack.

For the icing mix all the ingredients together with a hand mixer until smooth. Spoon it on top of the cakes. Decorate with fresh fruit and enjoy!