Lemon Rosewater Sponge Cakes

Ingredients

• 10 large eggs
• 1 lb powdered sugar
• 1 large lemon (zest and juice)
• 2 tbsp rose water
• ½ lb potato starch or fine wheat flour
• Butter or powdered sugar for greasing paper cases

Method

1. 1 Beat 10 eggs until very thick and smooth.
2. 2 Gradually add 1 lb powdered sugar while beating.
3. 3 Zest one lemon directly into the mixture, then stir in the lemon juice and 2 tbsp rose water.
4. 4 Beat the mixture vigorously to ensure it is well combined.
5. 5 Gently fold in ½ lb potato starch or fine wheat flour until just incorporated.
6. 6 Prepare small paper cases by buttering them or dusting with powdered sugar.
7. 7 Fill each case halfway with the batter and sprinkle the tops with powdered sugar.
8. 8 Bake in a hot oven (425°F) for a short time until golden and set.