CookEat Recipe
Petites Espagnoles
Small orange-scented sponge cakes topped with shredded coconut and baked until golden.
Method
Steps
Step 1
Preheat the oven to 350 F. Lightly butter and flour a baking tray and fit a clean pastry bag with a one-inch tube.
Step 2
Shake the liquid orange aroma before measuring the two tablespoons. Put the half pound of fine sugar, eight whole fresh shell eggs and two tablespoons of liquid orange aroma in a heatproof bowl. Whisk over gently simmering water with the bowl clear of the water, warming the mixture to about 110 F. Remove from the heat and continue whisking until very light and thick, for about fifteen minutes of whisking in total.
Step 3
On the work surface, gradually fold the half pound of sifted flour into the foam with a skimmer, preserving its air. Transfer the mixture to the pastry bag.
Step 4
Pipe small round mounds roughly the width of a half-dollar coin onto the prepared tray, leaving an inch between them. Continue until all the batter is used. Distribute the ounce of shredded coconut over the tops.
Step 5
Bake for about ten minutes as a guide, until lightly golden, set and cooked through, with the egg-cake centres reaching 74 C. Adjust the time to the actual pieces. Remove, allow to cool on a rack and serve.
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