Preparation Time
30 minutes
Cooking Time
25 minutes
Makes
18
Ingredients
- 250g butter, at room temperature
- 330g (1 1/2 cups) caster sugar
- 2 tsp vanilla essence
- 4 eggs, at room temperature
- 450g (3 cups) self-raising flour, sifted
- 250ml (1 cup) milk
- 100g (1/2 cup) raw caster sugar
- 80ml (1/3 cup) water
- 125g unsalted butter, at room temperature
- 315g (1 cup) raspberry jam
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, caster 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 raw caster 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.
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