Flat egg cakes

The pantry almost exploded with eggs from our lovely chookies, so the decision was easy; egg cakes!

This is a yummy Dutch treat that goes very well with people on a diet and is a good solution when you have left over eggs or too many eggs in the pantry. There is no butter or oil in this recipe and a very low amount of sugar.

Ingredients:
- 5 eggs
- 1 tsp baking powder
- 2 tsp lemon juice
- 100 g sugar
- 100 g flour

Utensils:
- 2 mixing bowls
- measuring spoons
- electric mixer (or a hand mixer if you're into some exercise)
- baking paper
- baking sheet
- big spoon

Preparation:
Separate the eggs and place the yolks in one bowl and the egg whites in the other bowl. (Make sure no yolk comes in the egg whites otherwise the whites wont stiffen up.) Beat the egg whites until stiff peaks form and gradually add 50 grams of the sugar spoon by spoon. Mix until the sugar has completely dissolved. You can test this by rubbing a little bit of the mixture between your fingers. If it feels smooth, then the sugar has dissolved. If not, beat a little longer. Set aside.
Add the rest of the sugar and the lemon juice to the egg yolks and beat with the mixer on high until the mixture looks pale yellow and has a creamy consistency. Mix with the metal spoon the flour and baking powder through the egg yolk mixture. Add the egg whites a little bit at the time and gently combine. If you stir too rough, you'll loose all the air and the cakes turn out flat and chewy. It's alright if some specks of whites are still visible. Leave the mixture to rest for 5 minutes, this gives the egg whites time to 'recover'. In the meantime, preheat the oven to 180ºC.
Put some baking paper on a baking tray. Take a big blop of egg mixture and spoon on the tray. Make sure to leave some space between each cake, because the mixture will expand in the oven.
Bake in 20 minutes, or until golden brown.

When the cakes have cooled, store in an airtight container.

Variations:
- Add 1 tsp of vanilla essence to the egg yolk mixture before mixing in the egg whites.
- If you're into raisins or currants, add some to the mixture.
- Try adding 1 tsp cinnamon.
- For more cakes with a zing, add 10 grams of lemon zest.
- Add 2 sachets (is 16 grams) of vanilla sugar. (You can buy vanilla sugar, but is very expensive. It is fairly easy to make yourself; put a vanilla pod in a jam jar and cover with caster sugar. I used a vanilla pod without the seeds after using the seeds for another dish. It still turns out great.)