An old fashion Vanilla Cakes Recipe with Raspberries and Cream. Very simple to make. Get the ingredients ready and you are halfway there. Even the kids could help with this one. They are a simple cupcake recipe which is modified by cutting the cake and putting in the filling. I usually cut off the top third rather than cutting the cake in half and I have also used strawberries rather than the raspberries recommended. To each their own! I am not sure how old this recipe is but it is a good one, so worth keeping. Enjoy!
185 g butter
¾ cup caster sugar
1 teaspoon vanilla extract
1 ½ cups plain flour
1 ½ teaspoons baking powder
1 cup double thick cream, lightly whisked
120 g raspberries, halved
1 tablespoon icing sugar
Preheat oven to 160°C.
Place butter, sugar and vanilla into the bowl of an electric mixer and beat until light and creamy.
Add eggs and beat well.
Sift flour and baking powder over the mixture and fold to combine.
Spoon mixture into 12 x ½ cup-capacity non-stick muffin tins.
Bake for 20 minutes or until the cakes are cooked when tested with a skewer.
Cool on wire racks.
To serve, cut cakes in half and spread with cream. Top with raspberries then the other half of the cake. Sprinkle with icing sugar.
Grease the muffin tin or use paper patty pans, also known as cupcake wrappers. Wilton Rainbow Bright Standard Cupcake Liners, 300-Count
Store in an airtight container in the refrigerator.
Sunday Magazine Page 33
Recipe submitted by Donna Hay