Fairy Cake Recipe

150 g

3/4 cup

2

1 teaspoon

2 teaspoons

2 cups

1/2 cup

1/2 cup

1 1/4 cups

Unsalted butter

Caster sugar

Eggs, lightly beaten

Vanilla essence

Lemon juice

Self-raising flour

Milk

Raspberry jam

Cream, whipped

Icing sugar, for decoration

• Preheat oven to moderate 180^oC. Line two 12 cup, deep patty tins with paper patty cases.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating thoroughly after each addition. Add essence and juice, beat until combined.
• Transfer the mixture to a large mixing bowl.
• Using a metal spoon, fold in the sifted flour alternately with milk.
• Stir until just combined and the mixture is almost smooth. Spoon level tablespoonful of mixture into prepared patty cases. Bake 10 to 15 minutes or until golden. Leave in tins 5 minutes before placing on wire rack to cool.
• Line tins again with patty cases; repeat the cooking procedure with the remaining mixture. When patty cakes are cold, cut out a small circle from the top of each one, cutting down to a depth of about 2cm to allow for the filling.
• Spoon 1/2 teaspoon jam into each patty cake, top with 1 teaspoon cream.
• Place small circle of cake on top. Dust with sifted icing sugar.