Powder Puffs

While browsing through my recipe collection, I came across these little powder puffs. They do remind me of the sponge we use to apply powder to our face! Small round spongey little 'cake' that are so light. Andy said they reminded him of little pikelets, only much much lighter. I was told by Evelyn that these powder puffs are also known as UFO. The original recipe is by Siu Ling Hui, published in Good Weekend magazine. I re-arranged the recipe to make it easier to follow.



Ingredients:
(A)
2 egg yolks
40 g caster sugar
1/2 tsp vanilla extract

(B)
2 egg whites
pinch salt
1/2 level tsp cream of tartar
30 g caster sugar

(C)
35 g cornflour
2 tbsp plain flour
1/2 level tsp cream of tartar
1/2 level tsp bicarbonate of soda

berry jam or your choice
thick cream (45 per cent or more fat)
icing sugar

Method:
(A) Beat the egg yolks with sugar until the mixture is thick, pale and forms a ribbon. Beat in the vanilla extract.
(B) In a clean large bowl, using a balloon whisk, whisk the egg whites with the salt until they hold soft peaks. Then gradually whisk in the sugar and cream of tartar until the mixture holds stiff peaks.
(C)Sift together the cornflour, plain flour, cream of tartar and baking soda.

Whisk the yolk mixture into the stiff whites. Then carefully fold in the flour mixture.

Line flat baking trays with baking paper. Drop teaspoonfuls of the batter, spaced about 2.5 cm apart, onto the trays. Bake in a preheated 200C oven for about 10 minutes. They should be pale golden brown. Do not overcook or they will dry out too much.

Allow to cool a few minutes on the baking tray, then transfer them to a wire rack to cool completely. When cold, store in an airtight container until required.

Assemble the puffs at least 1 hour before serving. Spread the underside of one puff with jam and the underside of another puff with cream. Sandwich them together. Repeat with the remaining puffs. Cover and refrigerate the assembled puffs in the refrigerator for about 1-2 hours. They will become puffy and soft. Just before serving, sift icing sugar over.

Note:
60gr eggs are used in this recipe.
The measurement used is Australian standard i.e. 1 tbsp = 20ml