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Pineapple and Ginger Swedish Mini Sponge Cakes

Name: Pineapple and Ginger Swedish Mini Sponge Cakes
Total time: 47 min
Yield: 12 servings
Cuisine: Swedish
Ingredients: 200g granulated sugar; 4 large eggs; 250g all-purpose flour; 1/2 tsp baking powder; 1/4 tsp salt; 100g unsalted butter, melted; 1 tbsp milk; 2 tbsp pineapple juice; 1/2 tsp grated ginger

A tropical, spicy kick with pineapple juice and grated ginger.

47 minutes12 servings

Method

Mix pineapple juice and ginger into the sugar before beating eggs.
Preheat oven to 180°C (350°F). Beat eggs and sugar until thick and pale.
Sift flour, baking powder, and salt into egg mixture. Fold in melted butter and milk.
Pour batter into greased mini cupcake pans. Bake 15-20 minutes until springy.
Cool completely before serving, optionally dusted with powdered sugar.

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