| These individual sponge cakes, enriched with sultanas
are very easy to prepare.
- Butter - 110g (4 oz)
- Caster sugar - 110g (4 oz)
- Eggs - 2, beaten
- Self-raising flour - 110g (4 oz)
- Sultanas - 50g (2 oz)
Pre-heat oven to 190 °C / 375 °F / Gas 5. Spread out 16
paper cases on baking sheets, or put them into patty tins. Cream
the butter and sugar together until pale and fluffy. Gradually
beat in the eggs, a little at a time, beating well after each
addition. Fold in the flour, then the fruit. Fill the paper cases
half full. Bake for 15-20 minutes, until golden brown. Transfer
to a wire rack to cool.
Variations
Replace the sultanas with one of the following:
- 50g (2 oz) chopped dates
- 50g (2 oz) chopped glacé cherries
- 50g (2 oz) chopped chocolate chips
|
Queen Cakes were traditionally made in heart-shaped
tins and were a speciality of inns in the London area during the
eighteenth century. They were also known as 'heart cakes' and were
accompanied by a glass of wine or cider. This recipe is from The
Great British Kitchen.
Little Bonus:
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