Vanilla Cakes with Raspberries and Cream is an old fashioned recipe but easy to make. This recipe suits beginners however I think that the kids could help you with this one. This is a simple cupcake recipe that is modified by cutting the cake and putting in the cream and raspberry filling.
I usually cut off the top third rather than cutting the cake in half. I have also used strawberries rather than the raspberries recommended. They are great for children’s parties or just something special for dessert. I am not sure how old this recipe is but it is a good one, and worth keeping. Enjoy!
185 g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1 cup double thick cream, lightly whisked
120 g raspberries, halved
1 tb icing sugar
Preheat oven to 160 degrees celsius
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 a 12 1/2 cup-capacity non stick muffin tin.
Bake for 20 minutes or until the cakes are cooked when tested with a skewer.
Tip out onto wire racks and cool.
To serve, cut cakes in half and spread with cream.
Top with raspberries and place the top half of the cake back on top.
Sprinkle with icing sugar.
Grease the muffin tin or use paper patty pans, also known as cupcake wrappers. An example is here.
Silicon muffin trays can also be used.
Store in an airtight container in the refrigerator.
Sunday Magazine Page 33 – Recipe submitted by Donna Hay.