 Ingredients
1 1/2 cups (225g) self-raising flour, sifted
1 cup (150g) plain flour, sifted
1 cup (220g) caster sugar
150g unsalted butter, softened
2/3 cup (165ml) milk
3 eggs
Finely grated zest of 1 lemon
1 tsp vanilla extract
100s and 1000s, to coat
60g strawberry or raspberry jam, plus extra to serve
2/3 cup (165ml) thickened cream, whippedMakes
12
Method
Preheat the oven to 180°C. Line a 12-hole cupcake pan with
paper cases. Place the flours, sugar, butter, milk, eggs,
zest and vanilla in a large bowl.
Using electric beaters, beat on low speed for 30 seconds or
until combined.
Increase speed to high, then beat for 2 minutes or until the
mixture is thick and the butter has been incorporated.
Spoon the mixture into the paper cases.
Bake for 20-25 minutes until risen and golden. Leave to cool
in the pan for 5 minutes, then turn out onto a rack to cool
completely.
Place the 100s and 1000s on a plate.
Warm the jam in the microwave until just melted. Cut a
shallow round from the top of each cake, then halve the
rounds.
Brush each piece with jam, then coat in the 100s and 1000s.
Place a dollop of whipped cream on each cake and sit 2
coated pieces in the cream to form wings. Finish with a
little extra jam on top.
Source:
delicious. - September 2005 , Page 94
Recipe by Valli Little
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Ready
Steady Bake
