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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This was the recipe included with my Williams-Sonoma mini tea cake pan. I haven't tried it yet, but wanted to post it on Zaar because I will inevitably lose the hard copy before I have a chance to make these :-) The recipe seems quite involved but the result looks beautiful and impressive! Ingredients:
1 1/3 cups cake flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
8 tablespoons unsalted butter |
3/4 cup granulated sugar |
2 eggs, lightly beaten |
1 1/2 teaspoons vanilla extract |
1/3 cup milk |
5 tablespoons seedless raspberry jam |
8 cups confectioners' sugar, sifted |
4 egg whites |
1/2 cup milk |
2 tablespoons vanilla extract |
food coloring, as desired (pastel pink, lavender, green or yellow) |
Directions:
1. Cakes:.
2. Have all the ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 350°F Grease the wells of the mini tea cake pan and dust with flour. Tap out excess.
3. To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
4. In the bowl of an electric mixer beat the butter on medium speed until creamy and smooth, about 30 seconds.
5. Add the granulated sugar and beat until light and fluffy, about 5 minutes, occasionally stopping to scrape down the sides of the bowl.
6. add the eggs a little at a time, beating well after each addition. Beat in vanilla, about 1 minute.
7. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
8. Spoon 2 teaspoons of the batter into each well of the prepared pan. Tap the pan on the counter top to eliminate any air bubbles.
9. Bake just until cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 minutes.
10. Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
11. If desired, using a serrated knife, cut the cakes horizontally. Spoon 1/4 teaspoons of jam on the bottom half of each cake, then cover with the top half.
12. Glaze:.
13. To make the glaze, in a large bowl, whisk together the confectioners' sugar, egg whites, milk and vanilla until smooth, about 1 minute. Whisk in the food coloring, one small drop at a time, until the desired color is reached.
14. Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the counter top to remove excess glaze.
15. Let the glaze dry completely, about 1 hour, before serving.
16. Variations:.
17. Lemon - make the cake batter as directed above, adding 1 1/2 teaspoons lemon extract along with the vanilla. For the glaze, substitute 4 teaspoons lemon extract for the vanilla.
18. Almond - Make the cake batter as directed above, adding 3/4 teaspoons almond extract along with the vanilla. For the glaze, substitute 1/2 teaspoons almond extract for the vanilla.
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