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This recipe was featured in the article about cornflour.

3/4 c unsalted butter, melted and cooled, plus more for greasing miniature loaf pans
1 c sugar, separated
3 eggs
1/4 t vanilla
1 t finely grated lemon rind or 1/4 t lemon extract
1 c self-rising flour
1 c cornstarch
1/16 t salt

Preheat oven to 325°F. Butter 8 miniature loaf pans and line the bottoms with parchment paper.

Remove 4 teaspoons of the measured cup of sugar, and place in a separate bowl for garnish.

Place the remaining sugar with the eggs, vanilla and grated lemon rind in a bowl of a stand up mixer set over simmering water. Stir until the mixture is warm and the sugar is dissolved. Place bowl in a stand up mixture and attach a whip. Whip on medium high speed until light and fluffy, and pale in color, about 5 to 7 minutes. Sift the flour, cornstarch and salt together. Fold the flour into the eggs a cup at a time, then add in the butter in two parts, stirring until thoroughly incorporated. Divide the batter among the prepared pans. Sprinkle each with a little of the reserved 4 teaspoons sugar for garnish. Bake until golden and firm to the touch, about 25 minutes. Cool slightly, then unmold to cooling racks.






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