Shingle Inn Australia Patty Cakes?

[GlamAtomic]

Good Afternoon!

As an ex-pat Australian, most things I miss I can obtain or find an equivalent for in the United States... except for Chocolate Patty Cakes from the Shingle Inn!

The Shingle Inn was a restaurant located in downtown Brisbane when I was growing up, and even throughout high school I would often take a detour by their Edward Street (now demolished) location for a Chocolate 'fairy cake' before catching my bus home.

I've tried chocolate cake recipe after recipe and nothing even comes close! I remember a girl who worked there once told me all of the cakes were baked on site with the original recipes from the 1930s.

The cakes were very crumbly when you bit into them, they were rich but not overly sweet or overpowering. They weren't super moist and dense like a lot of more modern cake recipes. The only obvious difference between 'Chocolate' and 'Vanilla' flavors- seemed to be the addition of coco in the batter & frosting in the chocolate. The chocolate cupcakes were a 'light coco color' not dark brown and fudgy looking.

Does anybody have a recipe that's anything similar to what I'm describing? Possibly a super old fashioned cake recipe that could be replicated into cupcakes?

Thanks in advance! I know it's a long shot

[Dee514]

I hope these will work for you:

From the Huletts Sugar website - http://www.hulettssugar.co.za

Everyone's Favourite Fairy Cakes - Makes approximately 24 fairy cakes

Ingredients
250 g Butter OR Margarine
250 ml (1 cup) Huletts White Sugar
4 Extra Large Eggs
5 ml (1 tsp) Vanilla Essence
500 ml (2 cups) Self-raising Flour
Pinch of Salt
50 ml Milk

Method

1. Cream the butter and sugar together until light and fluffy. Add one egg at a time, adding a tablespoon of flour and beating well after each addition. Add the vanilla essence.
2. Fold in the remaining flour, alternating with the milk, to form a medium soft dropping consistency.
3. Half fill cupcake cases, place each in a muffin tin well and bake at 180°C for 10–12 minutes or until lightly browned.

Variations:

* Replace the 65 ml of self-raising flour with cocoa to make chocolate fairy cakes.
* The cupcakes may be iced and decorated with a variety of small sweets if desired.
* You can also prepare butterfly cakes by using fresh cream and a jam of your choice.
* Use your imagination – decorate with silver balls, vermicelli and 100s & 1000s..

[GlamAtomic]

Fantastic thank you I'll try baking those this week and let you know how they go! The recipe definitely sounds about right!

[gabby s]

The basic recipe I use for any plain cake - and there is absolutey no difference in recipes for the cake part of small and large cakes - is very simple. It is 60 g butter, two-thirds of a cup of sugar, one egg, one and two-thirds cups of SR flour and milk to mix. I beat the butter and sugar with an electric mixer, beat in the egg, beat in the flour till it gets too stiff then put in the rest of the flour and perhaps a quarter to a half cup of milk and mix to a soft dropping consistency or a bit stiffer. I just splash the milk in rather than measuring it. If I want a chocolate cake I add 2 tablespoons of cocoa, but you can add more if you want it darker. Then put it in the patty cases and cook at around 200 C. That bit slightly depends on the oven but they shoud be done in approx 15 mins.

But fly the flag - call them patty cakes!

[auzzi]

Green and Gold Patty Cakes - 1923
3 cupsAU plain flour
[15 ounces all purpose - not cake flour]
5 eggs
8 ounces butter
1 cupAU sugar
1/4 cupAU milk
flavouring
Cream butter with sugar: add eggs individually - beat well. Add flour, then flavouring. Milk is added last.
Place in greased patty pans. It takes about 2 tablespoons of batter to fill/make ..Bake 200 degrees Celcius for 5-7 minutes.
Chocolate: 3 tablespoons cocoa in 2-3 tablespoons water to make a paste.
This is a patty pan.

This is a domed patty pan.

Wiltshire still makes both types.