If you don't have the pastry rings we call for in this recipe, you can use 1/2-cup muffin cups. However, the batter will fill 6 muffin cups, making smaller cakes.
Recipe information
Yield
Serves 4
Ingredients
Special equipment
Preparation
Step 1
Preheat oven to 350°F. Set rings on a baking sheet and lightly spray insides with cooking spray.
Step 2
In a large bowl with an electric mixer beat whites until frothy. Add cream of tartar and beat until whites just hold soft peaks. Beat in superfine sugar, a little at a time, and beat until whites just hold stiff peaks. Sift flour with salt over whites and gently fold in with remaining ingredients.
Step 3
Spoon batter into rings, mounding batter, and bake in middle of oven until golden brown, about 20 minutes (cakes will fall slightly during baking). Transfer rings on sheet to a rack to cool. Run a thin knife around edges of rings and gently remove cakes, transferring them to plates.
Step 4
Dust cakes with confectioners' sugar and spoon syrup around them.
