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Fairy Cake Recipe
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Ingredients : Makes 36 patty cakes |
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 |
Method :
- Preheat oven to moderate 180oC.
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.
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