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Irish Lemon Fairy Cakes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.7455
Energy (kCal)1138.5217
Carbohydrates (g)209.3512
Total fats (g)19.0997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 375 degrees F. Grease and flour 24 muffin cups. | 2. Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually. | 3. Stir in lemon peel and juice. | 4. Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form. | 5. Gently fold yolks into whites. | 6. Sift together flour and salt and fold into egg mixture. | 7. Fill muffin cups half full. Bake at 375 for about 20 minutes. | 8. Remove cakes from tins and cool completely on a wire rack. | 9. Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside. | 10. Fill each cavity with about 1 teaspoon of lemon curd. | 11. Replace the “cones” into the filling on each cake and dust with confectioner’s sugar. | 12. Yield: 24 cakes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 4 218.96 2.4412 10.7848 18.0472
    white sugar 2/3 cup 516.0 133.3067 0.0 0.0
    lemon peel 1 teaspoon grated 0.94 0.32 0.03 0.006
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    egg white 4 68.64 0.9636 14.388 0.2244
    cake flour 2/3 cup sifted 330.6267 71.2674 7.4893 0.7855
    salt 1/4 teaspoon - - - -
    lemon curd 1 - - - -
    confectioner ' sugar 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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