Cream Cakes Recipe
How about one awesome recipe suggestion to attempt today? This Cream Cakes is too good to be passed up, so make a special note of it. Cream Cakes as a Dessert never fails to impress. Just try this dish and see how you get hooked to it!
Ingredients
1 recipe mixture of Victoria sponge cake
1 recipe dough as for jelly cakes, opposite page
butter icing
a few drops of vanilla essence
a few drops of cochineal
6 tablespoons chopped roasted cashewnuts (approx.), small silver balls for decoration
Directions
1. Grease and dust two pastry tins.
2. Roll out the dough into about 6 mm. (1") thickness.
3. Stamp out rounds (about 65 mm. or 2 1/2" diameter) with a fluted cutter.
4. Put one round in each cavity of the tins. Place a little cake mixture on each round.
5. Bake in a hot oven at 400°F. for about 20 minutes.
6. Cool the cakes.
7. Add a few drops of vanilla essence to the butter icing and apply the icing to the sides of the cakes. Sprinkle the cashewnuts over the icing.
How to serve
Add a few drops of cochineal to the rest of the butter icing. Pipe small roses in the centres of the cakes. Put a small silver ball on each rose and serve.
Variation: Cream Cakes (Eggless). Proceed as for cream cakes but use cake mixture of eggless sponge cake, page 147, instead of Victoria sponge cake and dough as for German bretzels, page 162, instead of as for jelly cakes.
2. Roll out the dough into about 6 mm. (1") thickness.
3. Stamp out rounds (about 65 mm. or 2 1/2" diameter) with a fluted cutter.
4. Put one round in each cavity of the tins. Place a little cake mixture on each round.
5. Bake in a hot oven at 400°F. for about 20 minutes.
6. Cool the cakes.
7. Add a few drops of vanilla essence to the butter icing and apply the icing to the sides of the cakes. Sprinkle the cashewnuts over the icing.
How to serve
Add a few drops of cochineal to the rest of the butter icing. Pipe small roses in the centres of the cakes. Put a small silver ball on each rose and serve.
Variation: Cream Cakes (Eggless). Proceed as for cream cakes but use cake mixture of eggless sponge cake, page 147, instead of Victoria sponge cake and dough as for German bretzels, page 162, instead of as for jelly cakes.
