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Makes: 18 Method
Preheat oven to 180°C. Line 18 large (185ml/ 3/4-cup)
muffin pans with paper cases.
Use an electric beater to beat the butter, sugar and vanilla
essence in a large bowl until very pale and creamy. Add the
eggs 1 at a time, beating well after each addition, until
combined. Use a large metal spoon to gently fold in half the
flour alternately with half the milk, until well combined.
Repeat with remaining flour and milk.
Spoon the mixture evenly into the paper cases. Bake in
preheated oven for 20 minutes or until a skewer inserted
into the centres comes out clean. Place on a wire rack to
cool.
Meanwhile, combine sugar and water in a saucepan, and stir
over medium-low heat until the sugar dissolves. Remove from
heat and set aside for 20 minutes to cool to room
temperature. Use an electric beater to beat the butter in a
small bowl until white and creamy. Add the sugar syrup in a
thin, steady stream and beat until well combined.
Use a sharp knife to cut a shallow V-shaped piece out of the
top of each cake, about 1.5cm deep, leaving a 2cm-wide edge.
Cut the piece of cake in half crossways to form 2
semicircles. Fill centre of each cake with 21/2 tsp of
raspberry jam. Arrange 2 semicircles of cake in jam. Place
mock cream into a clean piping bag fitted with a 1.5cm
diameter fluted nozzle and pipe down centre between the
"wings" on each cake.
Source: Australian Good Taste - July 2002 , Page 67
Recipe by Sarah Hobbs
More recipes at:
www.taste.com.au
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Ingredients
