Recipe by Coasty
Over Christmas all the cooks in my family started writing down recipes. This was one of my childhood favourites. Be sure to fill the cakes at least 2 hours before serving so they are nice and soft. You can make them more grownup by omitting the vanilla and jam and mix 1/2 cup of raspberries and 2 tsp liqueur into the cream
Top Review by momaphet
This was very good but a bit unusual. I was surprised how much corn flavor there was to the cakes, they reminded me of Corn puffs cereal. I cut the recipe to 1/4 and got 3 good sized.
The only problem I had was much of the cream absorbed into the cake while waiting for them to get soft, so after taking it's picture I opend up my kiss and added more. made for Best of 2010 tag
- 85 g flour
- 85 g cornflour
- 1 teaspoon cream of tartar
- 3⁄4 teaspoon baking soda
- 4 eggs, separated
- 180 g caster sugar
- 3⁄4 cup raspberry jam
- 1 cup whipping cream, for filling
- 2 teaspoons icing sugar
- 1 teaspoon vanilla bean paste
- 3 tablespoons icing sugar
Directions See How It's Made
- Heat the oven to 200°C Line a baking tray with baking paper.
- In a bowl double sift the flours, cream of tartar, baking soda. Set aside.
- Divide the sugar into 4 parts. Separate the eggs and place the whites in a large bowl and beat to soft peaks.
- With beaters rotating add a 1/4 of the sugar add beat until glossy. Repeat with remaining sugar. Whisk in the egg yolks one at a time.
- Sift the dry ingredients one last time over the egg mix. Fold in gently until just incorporated.
- Drop heaped teaspoonful onto the baking sheets, leaving room between so they can spread. Bake until lightly golden, 5 to 7 minutes. Remove to a rack to cool.
- Whip cream with sugar then add vanilla. Spread half the cakes with jam and cream then top with a cake.
- Set aside for 2 hours. When ready to serve sprinkle with icing sugar.