Taste & Travel

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.

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