This is one of those recipes that will become one you'll go to over and over - it's as good as it is pretty! In 1998 my sister gave me the book, Sweets to the Sweet by Susan Branch and it's been one of my very favorites for the last 10 years. (I love everything Susan Branch has ever done, so much so, that in my next life I plan to be her!) The first recipe in this beautiful little book was actually the result of a recipe contest held by Susan Branch and her publisher, Little Brown and Company. Out of all of the recipes they received this is the one they picked as the best - and I would have to agree - it IS worthy of a prize!
This is what happens when one is not used to using those dang square milk cartons from Costco - they are the latest thing because they can be stacked easily...but for people who are container-challenged, they are a bit of a problem!
Last night the girl and I were watching Dancing With The Stars - one of our favorites. The mister walked in just as the former Playboy Playmate was dancing, if you can call it that (everyone's a critic at the manse) and he asked who she was - we told him she was a Playmate with wooden legs and giant implants and the mister said, "How could she be a Playmate with fake things?" Well, duh, they ALL have fake "things" but apparently the mister has never clued into this FACT! So when we enlightened him he said, "I wouldn't have anyone with fake "things" in MY magazine!" Good to know. If he ever starts his own porn magazine he'll only feature HOME-GROWN "things" - one might even say Organic! I'm sure there's no need for Hugh Hefner to fear - although the mister does love his pj's!
These pretty little cakes are a cross between a sponge cake and a meringue - light and airy and so, so delicious. The cream filling has a very faint lemon taste - which just makes you want to eat more and more of it to confirm that yes, it IS lemon! Don't wait for a special occasion to make these - although they would be perfect for Easter or any other special day!
Fairy Cakes - Adapted from Susan Branch and Vita Wayne from Sweets To The Sweet
Ingredients for the cream filling:
4 cups milk
1/2 cup sugar
1/4 cup cornstarch
4 large egg yolks
1 whole lemon peel - in one piece
Ingredients for the Cake:
6 large eggs
1 cup sugar
1 cup cake flour
2 teaspoons baking powder
2 teaspoons vanilla
confectioners sugar for dusting
fresh raspberries for topping
Make the Cream: Whisk all ingredients together in a saucepan over medium high heat. Stir constantly till thick. Remove lemon rind and set cream aside to cool. (Note: This makes a lot more than you'll need to fill the cakes so you'll have plenty to eat by spoonful straight from the pan or fill some baked puff pastry shells for another dessert!)
Make the Cakes: Preheat oven to 375 degrees. Beat whole eggs and sugar in mixer till well blended. Add flour and continue beating for 10 minutes. Add baking powder and vanilla and beat an additional 5 minutes more. Pour into generously greased cupcake tins, filling 3/4's full. Bake in the middle of the oven for 10 to 15 minutes, or until golden, but not brown. Remove from oven and let cool about 5 minutes. The cakes will be puffed up but will sink down a bit, after they have sunk then remove them and put on wire rack, upside down, to cool. When slightly cooled, using a small knife, remove a tiny "plug" out of the center of the cake. (The plug should be about an inch in diameter but be careful not to cut through the bottom of the cake.) Fill the hole with cream and cover the top of the cake with more cream. Sift confectioners sugar over the cakes and place a fresh raspberry on top. (Optional toppings could include a drizzle of chocolate sauce or whipped cream.)) Makes 18 cakes
"Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship." ~ Buddha
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One year ago today: J.B.'s French Toast from Marion Cunningham
