Fairy cakes with icing sugar
This recipe is from my recipe book that I made back when I was doing food tech in school. I found the book again recently. I think this can be made as one big apple crumble. Unfortunately I didn't write the cooking time down so someone will have to report back (what's here is an estimate)
Fairy cakes with icing sugar
This recipe is from my recipe book that I made back when I was doing food tech in school. I found the book again recently. I think this can be made as one big apple crumble. Unfortunately I didn't write the cooking time down so someone will have to report back (what's here is an estimate)
Open in Cookpad AppSteps
- 1
Place 9 paper cake cases in the fairy cake tins
- 2
Sieve the flour and the salt
- 3
Cream the butter (or margarine) and sugar until light and fluffy
- 4
Gradually beat in the egg and lemon juice, adding in a tablespoon of flour with the last amount
- 5
Fold in the remaining flour and currants. Leave out the currants if you don't want them.
- 6
Add enough milk to mix to a soft, dropping consistency
- 7
Divide the mixture between the paper cars
- 8
Bake at moderate heat for 15-20 minutes until well risen and golden brown
- 9
Add icing sugar when cool
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