Lemon Sprinkle Cakes

Ingredients

• 150g unsalted butter
• 150g caster sugar
• 2 eggs, lightly beaten, plus 2 egg whites
• 125g plain flour
• 25g cornflour
• 2 teaspoons baking powder
• 2 tablespoons milk
• 2–3 tablespoons brightly coloured jimmies sprinkles
• 2 tablespoons freshly squeezed lemon juice
• 150g icing sugar, sifted
• 1 x 12-hole silicone or metal mini Bundt tin

Instructions

1. 1Heat the oven to 180°C (160°C fan or gas mark 4). Brush metal mini bundt tins with melted butter and dust them with plain flour if you are not using silicone molds.
2. 2Beat the unsalted butter and caster sugar together until the mixture is pale and light.
3. 3Scrape down the sides of the mixing bowl and gradually mix in the lightly beaten eggs.
4. 4Sift the plain flour, cornflour, and baking powder into the bowl, then add the milk and mix everything until just combined.
5. 5Whisk the egg whites in a separate bowl until they form stiff peaks. Gently fold the sprinkles into the cake batter, followed by the stiff egg whites.
6. 6Prepare to portion the batter into the baking molds.
7. 7Scoop the batter into a piping bag and fill each hole of the tin halfway, working gently to keep the air in the mixture.
8. 8Bake for 15 to 20 minutes until well risen and golden brown. Let the cakes cool in the tins for two minutes before turning them out onto a wire rack.
9. 9Trim the bottoms of the cakes flat with a serrated knife if they have domed, then place them on a wire rack over a tray.
10. 10Whisk the lemon juice and icing sugar in a small bowl to make a smooth glaze. Spoon the icing over each cake so it drips down the sides.
11. 11Scatter extra sprinkles over the wet icing and let the cakes set for one hour.
12. 12Transfer the finished mini bundt cakes to a platter and serve.

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