QUEEN CAKES

Country Style - - HEIRLOOM -

Makes 9

125g un­salted but­ter, soft­ened 125g caster su­gar ½ tea­spoon vanilla essence 125g self-rais­ing flour 2 large eggs 3 ta­ble­spoons milk

FAIRY CAKE TOP­PING

½ cup thick­ened cream, whipped 2 ta­ble­spoons straw­berry jam ic­ing su­gar, to dust Pre­heat oven to 180°C. Line nine 1/3- cup ca­pac­ity patty pans or muf­fin pans with pa­per cases. Us­ing an elec­tric mixer, beat but­ter and caster su­gar un­til pale and creamy. Add vanilla essence and beat un­til well com­bined. Add flour, eggs and milk al­to­gether and beat un­til just com­bined. Do not over-mix. Spoon mix­ture among pre­pared pans. Bake for 12–15 min­utes or un­til a skewer in­serted into cen­tres comes out clean. Trans­fer to a wire rack to cool. To make fairy cakes, use a small sharp knife to cut a cone-shaped piece from top of each cake, about 2cm wide and 1cm deep. Cut each cone-shaped piece of cake in half to form 2 semi­cir­cles. Spoon whipped cream into holes in tops of cakes. Ar­range semi­cir­cles of cake into cream to cre­ate fairy wings. Spoon a lit­tle jam be­tween fairy wings and dust with ic­ing su­gar to serve.

SHARE YOUR FAM­ILY FAVOURITES

Do you have a recipe that has been passed down through gen­er­a­tions? Send us your recipe, the story be­hind it and a pho­to­graph (prefer­ably a copy or scan) of the rel­a­tive who passed it on. Re­mem­ber to in­clude a day­time tele­phone num­ber. Email Sarah Neil at sarah.neil@news.com.au or send a let­ter to Heir­loom Recipe, Coun­try Style, Locked Bag 5030, Alexan­dria NSW 2015. Note: recipes may also be pub­lished on­line at home­life.com.au

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