Lemon Fairy Cakes (½ syn each)

This recipe can also be used to make Chocolate Fairy Cakes by swapping ½ the flour for cocoa and the lemon essence for vanilla essence. We made a chocolate victoria sponge using this recipe too!!

Cakes:
6 eggs
2 ounces self raising flour (9 syns)
9 tablespoons granulated sweetener
2 teaspoons lemon essence
Rind of 2 lemons
Juice of 1 lemon

Topping:
½ tub quark
1 teaspoon of lemon essence
5 tablespoons granulated sweetener
Juice of 1 lemon

Method:
Whisk up egg whites until stiff
In a separate bowl whisk egg yolks with the lemon essence, lemon juice & sweetener, add a 1/4 of the egg white & beat until pale yellow.
Add the flour and lemon rind gradually & fold into the mix carefully, when done add the rest of the egg whites & fold in.
Split between 18 muffin cases (in baking tins) & bake in the oven on 180 for about 10-12mins, until golden & firm to the touch.
Take out of the oven and leave to cool.
To make the topping, beat the quark with the lemon essence, lemon juice & sweetener, when ready to serve top each cake with a spoon of the topping.

may give these a go with the kids!

i made these, and the chocolate version for a SW party we had at group and everyone loved them, said they were the best cake they had ever had, the chocolate one was a huge hit!