Made from an airy sponge cake batter, these oversized lemon-scented pastries are baked until dark brown to impart a delectable crust at Belle Epoque Boulangerie in Antibes, France.
- 2 cups flour, plus more for pan
- 1 tbsp. baking powder
- 1 tsp. kosher salt
- 1 1⁄2 cups sugar
- 2 tsp. vanilla extract
- Zest of 2 lemons
- 6 eggs, separated
- 20 tbsp. unsalted butter, melted and cooled, plus more for greasing
Heat oven to 325°. Grease and flour eight 5 3⁄4" x 3 1⁄4" x 1 3⁄4" mini loaf pans, and set aside. Whisk together flour, baking powder, and salt in a small bowl; set aside. In a large bowl, beat sugar, vanilla, zest, and egg yolks on medium-high speed of a hand mixer until pale, tripled in volume, and mixture falls back in thick ribbons when lifted from beaters, about 6 minutes. Add flour mixture and butter, and using a rubber spatula, gently fold into batter until almost combined.
Place egg whites in a clean bowl and beat on medium-high speed of a hand mixer until stiff peaks form. Add 1⁄3 of the beaten egg whites to the batter and stir until smooth; add remaining whites and fold in gently until combined. Divide batter evenly among pans, and bake until deep golden brown, about 40 minutes. Let cool 5 minutes, and then invert cakes onto a wire rack to cool completely.