English Queen Cakes recipe
information
These individual sponge cakes, enriched with sultanas, are very easy to prepare. Children enjoy piling the mixture into the paper cases - and. licking the spoon! in the past, the mixture would sometimes be baked in heart-shaped tins and would then be called heart cakes, which were eaten accompanied by a glass of wine or cider.
ingredients
These individual sponge cakes, enriched with sultanas, are very easy to prepare. Children enjoy piling the mixture into the paper cases - and. licking the spoon!
100 g (4 oz) butter
100 g (4 oz) caster sugar
2 eggs, beaten
100 g (4 oz) self-raising flour
50 g (2 oz) sultanas
1. Spread out 16 paper cases on baking sheets, or put them into patty tins.
100 g (4 oz) caster sugar
2 eggs, beaten
100 g (4 oz) self-raising flour
50 g (2 oz) sultanas
1. Spread out 16 paper cases on baking sheets, or put them into patty tins.
method
1. Spread out 16 paper cases on baking sheets, or put them into patty tins.
2. Cream the butter and sugar together until pale and fluffy. Gradually beat in the egg, a little at a time, beating well after each addition. Fold in the flour, then the fruit.
3. Fill the paper cases half full. Bake at 190°C (375°F) mark 5 for 15-20 minutes, until golden brown. Transfer to a wire rack to cool.
2. Cream the butter and sugar together until pale and fluffy. Gradually beat in the egg, a little at a time, beating well after each addition. Fold in the flour, then the fruit.
3. Fill the paper cases half full. Bake at 190°C (375°F) mark 5 for 15-20 minutes, until golden brown. Transfer to a wire rack to cool.
serving amount
makes 16
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