August 27, 2012 by twodogjam
I couldn’t start this blog with anything but cake! But this recipe is fairly new to my repertoire being generously donated by friend and colleague, Liz, who is the true cake master. And if you have Liz’s cake decorating expertise, these little gems make the perfect cup cake base for any special occasion.
These are fail safe. Whether for a crowd or an unannounced visitor. Simple and quick. Even keep some in the freezer for (sweet tooth) emergencies. Enjoy!
- 1¾ cup self-raising flour
- 1 cup caster sugar
- 250ml pure cream (I use the long life cream if out of the other stuff)
- 2 eggs
Preheat oven to 170ºC. Place paper patty cases into 2x 12 hole muffin tins.
Sift flour and sugar into bowl. In a separate bowl, crack eggs and whip eggs lightly until just combined. Add cream to whipped eggs and continue whipping with fork until just combined.
Stir egg-cream mixture into other bowl with flour and sugar. Continue stirring with fork until batter is combined.
Using two teaspoons, spoon batter mixture into patty cases (keep filling cases until you run out of batter). Bake until golden (about 12-15 minutes).
When cool, top with cream cheese icing (or just dust with icing sugar if no cream cheese).
The quality of these cakes seems to vary with the brand of flour used. In Australia, Anchor brand makes light and fluffy cakes.