Waiting for that sunshine to come

Those sunshiny days have been quite elusive lately.

And so while waiting for it to come, I decided to do the thing that makes me happy - whip up something in the kitchen, take a photo of it, and share.

This recipe makes 24 2-inch mini squares. Muffin pans can also be used in place of the square tins.

Ingredients:

Chiffon Cake
2 1/4 Cups flour
1/2 Cup sugar
3 Tsp baking powder
1/2 Cup oil
7 Egg yolks
3/4 Cup water
1 Tsp vanilla
7 Egg whites
1 Tsp cream of tartar
1 1/2 Cups sugar

Glaze
1 Cup sugar
1/3 Cup lemon juice
1/3 Cup sugar

Directions:

Chiffon Cake
1. Preheat oven to 325 degrees F.
2. Sift together flour, sugar and baking powder in a bowl. Add the oil, egg yolks, water and vanilla. Blend well until the mixture is smooth.
3. Beat egg whites with cream of tartar until soft peaks form. Gradually add sugar and continue beating until stiff but not dry.
4. Fold in the egg yolk mixture.
5. Pour into the tins and bake for 16 to 18 minutes or until the mini cakes turn golden brown. Cool the cake before drizzling with the lemon glaze.

Lemon Glaze
1. Heat the sugar and lemon in a sauce pan until the mixture starts to simmer and sugar has melted. Set aside and
let it cool to room temperature.
2. Once the sugar and lemon mixture is at room temperature, pour the additional sugar.

To assemble:
Drizzle the mini cakes with the glaze. You can use lemon candies and silver or white dragées for the garnish.

Nice to have these with tea or coffee. Even better to be had in a company of someone who knows just the magic word to say or act to do to make you see those happy rays of sunshine once again.