Magdalenas Spanish Cakes Food

MAGDALENAS (SPANISH CAKES)

Steps:

• 1. Preheat oven to 375 degrees. measure 1/4 cup of sugar into a small bowl and set aside. In a small sauce pan, melt butter on medium on the stove top or melt in the microwave. Make sure the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in lemon zest, vanilla and milk.
• 2. Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly. While stirring the egg mixture, add in the flour mixture. continue to stir until all ingredients are mixed well. The batter will be very thick.
• 3. Place paper liner into the cupcake pan. Use a large serving spoon to spoon batter into the pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
• 4. Place pans on the middle shelf of the preheated oven for 18-20 mins. until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking it out of the pan.

MAGDALENA SPONGE-CAKES

Steps:

• Arrange 2 dozen cupcake paper liners on baking trays. Preheat the oven to 350 degrees F.
• Beat the eggs and sugar together in a food processor to give a pale yellow batter. Stir the baking powder into the flour.
• Mix the milk, oil, and flour into the egg mixture, alternating the milk and oil with the flour to avoid curdling, and beat well again.
• Spoon into the paper cups, but no more than two-thirds full to leave space for rising. Bake for about 20 minutes or until golden and risen.