40 g castor sugar, around 3 tablespoons+1 teaspoon
5 g oil, olive oil or other vegetable oil around 3/4 teaspoon
warm water, for speeding up the whipping process, is not required on summer days.
Instructions:
Preheat the oven to 180 C around 350F.
Prepare a larger container and add half-full warm water, then place your mixing bowl on the warm water. Add eggs and castor sugar. Whip at medium speed until light and fluffy. And then use low speed to remove some large bubbles. This step is the key to success and may take 12- 15 minutes until the mixture reaches the ribbon stage.
Shift flour in. Then use a spatula to combine well. And lastly, add oil and well combined too. Prepare a mini 12 paper-lined muffin tin mould and pour the batter in. Bake on the middle rack for 15 to 20 minutes until the surface is well coloured.
