Saturday, August 11, 2007


You've probably guessed by now that I love cooking from Delicious Magazine and here is yet another recipe that caught my eye. This recipe comes from the August 2007 issue.
I've used fresh strawberries and West Country double cream as the filling.
Delicious Magazine gave the recipe for strawberry jam to be used with the cream as the filling, and I will post the jam recipe very soon.
Baking cakes and desserts is probably my most favourite part of cooking and I seem to fall in love with anything and everything 'mini' in the baking and desserts department!

Serves 8

For the cakes:
170g butter, softened, 170g caster sugar, 3 medium eggs, 1 tsp vanilla extract, 170g self-raising flour.

For the filling:
284ml carton whipping cream, a large punnet of strawberries, icing sugar for dusting.

You will need 4 x 8-9cm straight-sided individual Yorkshire pudding tins or 8 round plain cutters, sat on a lined tray. The tins will need to be greased and base lined.

1. Preheat the oven to 180ºC/fan 160ºC/gas 4.
2. Beat the butter and sugar until light and fluffy. Lightly beat the eggs with the vanilla, then gradually beat into the creamed mixture, adding a little of the flour. Sift over the remaining flour and gently fold in until just combined.
3. Divide evenly between the holes or rings, smoothing the surface. Bake for 20-25 minutes until risen and golden. Cool in the tins for 10 minutes, then turn out onto a wire rack and cool.
4. Lightly whip the cream to soft peaks. Spread onto 4 sponge bases, top with quartered strawberries and sandwich with the remaining sponge discs. Dust each with icing sugar to serve. Each cake serves 2.


Valli said...

Looks delicious Margaret. I can taste the ripe juicy strawberries on the tip of my tongue!!I must show my ignorance though when I ask what a punnet is???

Margaret said...

Hi Valli - if you click onto punnet (I have just done this Wikepedia link). They are basically square or rectangle to hold fruit. You then take them to be weighed at the checkout. Mx

Nora B. said...

Margaret, I love anything mini too! Your mini sponge cake looks devine.

Patricia Scarpin said...

Margaret, this is just lovely!

Kelly-Jane said...

How cute! I like baby cakes too :)

Almost Vegetarian said...

What wonderful little baby cakes. Perfect for a nice light dessert this time of year. Hmmm, I bet this would also be nice with raspberries drizzled with balsamic vinegar instead of the strawberries (don't mind me; I'm on a raspberry kick right now).


Kristen said...

What beautiful little desserts! Yum!

Margaret said...

I like the suggestion of raspberries drizzled with balsamic vinegar.

Thank you to everyone who has left comments. Mx