450 g unsalted butter, slightly softened
Preheat oven to 170 C. grease and line 2 loaf tins or 1 round 23cm tin.
Cream the butter in mixer on medium speed until pale and light.
Set aside 1 tablespoon of sugar and add the rest into the butter. Continue to cream for another 2 minutes.
Add the milk and vanilla; mix well. Fold in the flour.
Whisk the egg whites until slghtly frothy. Add the lemon juice and slowly drizzle in the sugar that was set aside earlier. Whisk until the mixture forms soft peaks.
Using a spatula, gently fold the egg whites into the batter.
Bake in the prepared oven until golden brown and top of cake splits slightly. A cake skewer stuck into the cake at this point should come out with a few crumbs stuck to it.
Place cake tin on a wire rack and cover with a dry tea towel to prevent cake from drying. Allow for 30 minutes before unmolding.
One recipe will provide approximately 60 cupcakes. Just follow the recipe and you will get the exact results, right down to the cracks in the middle. I baked them for 25 minutes. Also kindly ensure egg whites are beaten right before they are folded in. This gives a light airy texture. Have fun!