Ingredients:
1/2 cup flour
1/2 cup cornstarch
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
3 eggs, separated
3/4 cup sugar
1/2 cup or more raspberry jam (or whatever jam you prefer)
3/4 cup whipping cream, whipped with vanilla and some powdered sugar
Powdered sugar, to dust tops
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Preparation:
step 1
Heat the oven to 425 degrees, and line a baking sheet with parchment paper or nonstick silicone mats (e.g., Silpat). Combine the flour, cornstarch, cream of tartar, and baking soda, set aside. Beat the egg whites to soft peaks and beat in the sugar a spoonful at a time to make a stiff meringue. Whisk in the yolks one at a time. Sift the dry ingredients over the meringue and gently fold them in with a spatula. (Do not stir!)
step 2
Drop the batter, using 2 spoons, into 2 tablespoon mounds, spaced well apart, on the baking sheet. (I do 6 at a time.) Bake until well risen, lightly golden, and cooked through, about 7 minutes. Cool on racks.
step 3
Spread the flat side of one cake with jam, top with some whipped cream, and then sandwich with another cake. Continue with the rest. Let them sit an hour or so to soften and meld before serving. (If you can wait! Although, if you refrigerate them overnight, they are DIVINE!) Dust with powdered sugar, if you like, then eat them right away!
step 4
This recipe is also printed in Laura Calder's, Dinner Chez Moi, but renamed "Jam Yo-yos."
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