SNOW-CAPPED FAIRY CAKES
Mary Cadogan's fairy cakes are a treat for the whole family and they really do taste as good as they look
Provided by Mary Cadogan
Categories Afternoon tea, Snack, Treat
Time 45m
Yield Makes 18
Number Of Ingredients 11
Steps:
- Heat oven to 190C/fan 170C/gas 5. Line 18 holes of a 2 x 12-hole bun tins with paper cake cases. Melt butter and cool for 5 mins, tip into a large bowl with all the cake ingredients, then beat together for 1-2 mins until smooth.
- Spoon the cake mixture into the cake cases, filling them three-quarters full (a heaped tablespoon is about right). Bake for 15-18 mins until lightly browned and firm to the touch. Cool on a wire rack.
- To make the icing, put the egg white and orange juice into a heatproof bowl, sift in the icing sugar, then set over a pan of simmering water. Using an electric hand whisk, whisk the icing for 7 mins until it is glossy and stands in soft peaks. Remove from the heat, then whisk for a further 2 mins until it is slightly cooled.
- Thinly slice the fruit jellies. Spoon the icing onto the cakes, swirling it with a knife, then decorate with slices of jelly fruits and a few silver balls. Leave to set. The cakes will keep for up to 3 days in the cake tin.
Nutrition Facts : Calories 210 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Protein 3 grams protein, Sodium 0.31 milligram of sodium
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