( MAKES 10-12 )
Simple little cakes made using the creaming method and enhanced by the addition of a few sultanas as a little citrus zest.
- Heat the oven to 180C. Place 10-12 paper cases in a 12-hole patty pan or muffin tin.
- Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract.
- Sift the flour and baking powder over the creamed mixture. Add the sultanas and zest. Gently fold ingredients together along with the milk.
- Spoon mixture evenly into the paper cases and then place in the oven. Bake for 15 minutes until golden and spring back to the touch.
- Remove from the oven and place cakes on a wire rack to cool. Sprinkle with a little icing sugar, if wished.
- Once cold, store in an airtight container.
Tip: Sift the flour first and if the creamed mixture curdles when adding eggs, add a little of the measured flour to stop curdling. Sift remaining flour with the baking powder.
Jazz it up:
Ice Queen cakes with a light drizzle icing and finish with a little finely shredded and blanched orange or lemon rind.
Sift 1 cup icing sugar into a heatproof bowl. Add a good knob of softened butter. Drizzle in 1-1 ½ tablespoons of boiling water and stir until smooth. Drizzle over the Queen cakes and top each with a little rind.
See more of Kathy's lunchbox fillers