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Little Cream Cakes


3/4 cup sifted all-purpose flour
1-1/2 tsp. baking powder
1/4 tsp. salt
4 tablespoon butter
1/2 cup sugar
1 egg
1/4 cup whole milk
1/3 cup lemon filling
Whipped cream
Maraschino cherry bits

Preheat oven to 350 deg. F. Sift then measure flour; resift twice with baking powder and salt. Cream butter until light; gradually add sugar, beating until blended. Add unbeaten egg, mixing well. Add flour mixture alternately with milk. Place paper liners in tiny tart tins. Spoon in batter, filling 2/3 full. Bake 12 to 15 minutes or until cakes test done. Remove from pans but do not peel off liners. Cool on cake rack. When cold, cut small hole in shape of V-in top of cakes. Cut out. Add small amount of lemon filling. Replace top. Frost with whipped cream; garnish with bit of cherry.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.