Princess Cakes
THESE DAINTY, OLD-FASHIONED CAKES are perfect with a cup of tea.
Butter ¼ lb
Granulated Sugar 1/2 cup
Eggs 2 large, separated
All-Purpose Flour 1 cup
Nutmeg freshly grated,
1/2 tsp
Mace freshly ground,
1/2 tsp
Dried Currants 1/3 cup
1 PREHEAT the oven to 350°F. Place 18 paper cupcake cases on a baking tray or into muffin tins.
2 CREAM the butter and sugar until fluffy. Beat in egg yolks one at a time, beating till thick and lemon-coloured. 3 BLEND the spices with the flour and currants and add to the mixture, beating well. 4 BEAT the egg whites till stiff but not dry and fold into the batter. 5 DIVIDE the batter among the cupcake cases. Bake for 20–30 minutes or until a toothpick comes out clean.