Eierkoeken (Dutch Sponge Cookies)
Nothing says Dutch cuisine like Eierkoeken, the delicate, airy sponge cakes that melt in your mouth. These delicious treats are light and fluffy, with a hint of vanilla and a smattering of sugar. Enjoyed for centuries as a dessert or afternoon snack, Eierkoeken offers a sweet burst of flavor that pairs perfectly with a hot cup of coffee or tea.
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Hand Mixer
- Parchment paper
- Baking tray
Ingredients
- 2 eggs size L
- 1 egg yolks size L
- ⅞ cup caster sugar fine
- ½ lemon zest
- ¼ teaspoon salt
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- ⅓ cup milk + 1 tablespoon
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
390 °F or 
350 °F - Line a baking tray with paper.
- Place the eggs, egg yolk, sugar, lemon zest, and salt in a bowl and mix on medium speed until very fluffy, at least 5 minutes.2 eggs, 1 egg yolks, ⅞ cup caster sugar, ½ lemon zest, ¼ teaspoon salt
- Mix the flour with the baking powder and sift it over the batter. Then gently mix it into the batter.2 cup all-purpose flour, 1 teaspoon baking powder
- Now also pour in the milk and stir it carefully through the batter (so that you retain as much air as possible).⅓ cup milk
- Place the bowl in the fridge and let it rest for 10 minutes.
- Divide four heaps of batter on the baking paper with an ice cream scoop. Make sure there is enough distance between the batter because it will spread. Bake the egg cakes for 10 minutes. The edges should be golden yellow, and the inside of the cake may still be light yellow.
- Let cool on the parchment paper and carefully remove.
NOTES
1. Done - The eierkoeken - egg cakes are cooked enough when the outside of the cake is golden brown. The inside may still be light yellow. The cake springs back a bit if you gently press your finger in the middle. If you let them bake longer, they will become less spongy and a bit crispier (if you like that better).
2. Sugar - In this recipe, you use fine caster sugar so that the sugar can dissolve properly in the batter. Can't get that? Then finely grind some coarse sugar in the blender.
3. Oven - When you use a conventional oven, set the temperature to 390 °F (200 °C). In a convection oven, 350 °F (180 °C) is sufficient.
4. Storage
They are the best eaten fresh, but do you still want to store them?
- Room temperature - Put in an airtight container or wrap in plastic and store for up to 2 days.
- Refrigerator - Do not store the egg cakes in the fridge.
- Freezer - Put in a freezer box or bag, these treats will keep for up to 1 month. TIP Pack the cakes individually, so you can quickly defrost them per cookie.
Nutrition
Calories: 185kcal | Carbohydrates: 38g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 53mg | Sodium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 87IU | Vitamin C: 0.4mg | Iron: 1mg
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