Strawberry Lemon Cakes

• 3 whole Eggs, Separated
• 1/4 cups Lemon Juice
• 1/4 cups Water, Added To Lemon Juice Cup
• 1/2 teaspoons Vanilla Extract
• 3/4 cups Sugar, Divided
• 3/4 cups Plus 1/2 Tablespoon Cake Flour
• 1/4 teaspoons Cream Of Tartar
• Strawberry Jam Or Fresh Fruit, To Fill The Centers Of Baked Cakes

1. Preheat oven to 325 degrees.
2. Separate the egg whites from the yolks. Mix egg yolks with lemon juice, water and vanilla with a mixer until well combined.
3. Gradually add in 1/2 cup of sugar on low. A quarter cup at a time, sprinkle flour over the mixture and gently fold it in after each addition.
4. In a separate bowl, beat the egg whites and cream of tartar and the remaining 1/4 cup sugar on medium speed until stiff peaks form. Gently fold the egg whites mixture into the egg yolks.
5. Fill cupcakes 3/4 full with batter. Bake until golden brown on top (about 30 minutes). Cake should spring back when touched in the center.
6. Remove and allow to cool completely on a wire rack. Use a sharp knife and cut a hole in the middle of the cake. Smear some strawberry jam or fresh fruit into the center.
7. Pipe frosting around the top! I use my cream cheese frosting, a.k.a. The Best Cream Cheese Frosting Ever (see my recipe box).

eggs, ubc, ubc, vanilla, sugar, flour, ubc, strawberry

Taken from tastykitchen.com/recipes/desserts/strawberry-lemon-cakes/ (may not work)