SMALL CAKES INGREDIENTS RECIPES
SMALL CAKES - BIGOVEN
"Great for kids! Family recipe - I've been making these for nearly 40 years"
Total Time 30 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 5
Steps:
- "Cream butter and sugar. Sift flour and add gradually with eggs and milk. Beat well. Put into cupcake tray and bake for 12 minutes at 200 C, or 392 F (220 C for butterfly cakes) Ice and decorate with glace cherries or hundreds and thousands. Also good with sultanas or currants (though then I don't ice them) Normally doubled"
Nutrition Facts : Calories 145 calories, FatContent 4.91776250064532 g, CarbohydrateContent 22.5684250507331 g, CholesterolContent 27.3079166671739 mg, FiberContent 0.504000010349554 g, ProteinContent 2.5991708388487 g, SaturatedFatContent 2.91206833349565 g, ServingSize 1 1 Serving (43g), SodiumContent 275.275000683975 mg, SugarContent 22.0644250403835 g, TransFatContent 0.422585833510091 g
FRENCH BUTTER CAKES (MADELEINES) RECIPE | ALLRECIPES
Sponge cake cookie--in shell shaped molds.
Provided by Judy Farris
Categories World Cuisine European French
Yield 1 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
- Melt butter and let cool to room temperature.
- In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
- Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
- Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.
Nutrition Facts : Calories 108.8 calories, CarbohydrateContent 15.3 g, CholesterolContent 41.2 mg, FatContent 4.7 g, FiberContent 0.2 g, ProteinContent 1.6 g, SaturatedFatContent 2.7 g, SodiumContent 63.3 mg, SugarContent 11.2 g
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