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Sponge Cakes With Olive Oil -Magdalenas

Sponge Cakes With Olive Oil -Magdalenas 225 g plain flour 100 g caster sugar granted rind of 1 lemon 200 ml olive oil 6 eggs, separated 2 tablespoons of  milk Pre-heat the oven to 190 C/Gas 5. Mix the flour, sugar and lemon rind, then add the oil, egg yolks and milk, and mix until they smooth. Whisk the eggs whites until stiff, then fold them into the mixture. Spoon the mixture into well-greased deep bun tins and bake in the oven for 20 minutes. (Serves 8 pancakes) magdalenas = muffins Contributor: Esther Pérez Solsona