- 110g butter
- 110g caster sugarI egg
- 1 tsp vanilla extract
- 110g self-raising flour
- 1-2 tbsp milk
Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
Fold in the flour using a large metal spoon. Add a
little milk until the mixture is a soft dropping consistency and spoon
the mixture into the paper cases until they are half full.
Bake in the oven for 8-10 minutes at 180oC, or until
golden-brown on top and a skewer inserted into one of the cakes comes
out clean. Set aside to cool for 10 minutes, then remove from the tin
and cool on a wire rack.
Then we made a hole in the top of each one and spooned a half-teaspoon of jam into each one.
Next we added a scoop of vanilla ice-cream to each one on top of the jam and put them in the freezer for half-an-hour.
Then we mixed in 80g caster sugar.
The oven we then preheated to 220oC. The cakes were taken out of the freezer and we covered with them with a thick layer of the meringue making sure there were no gaps.
We put them in the oven for 3-4 minutes. The meringue should be lightly crisp on the outside, starting to turn golden brown, whilst the ice-cream stays cold. They needed to be eaten straight away!
We talked about the science of how the ice-cream doesn't melt even though it had been in the oven! The bubbles in the meringue is a thermal insulator keeping the ice-cream cold in the oven.
- Cream the butter and sugar together in a bowl until pale. Beat in the eggs, a little at a time, and stir in the vanilla extract.
Sunday, 27 January 2013
First we made fairy cakes: