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Rose Fairy Cakes
- makes
2 dozen
- Difficulty
Easy
Published 2012
Use a classic sponge mixture, rather than the flourless sponge above, to make dainty little cakes, sometimes called butterfly cakes, which were always known fairy cakes in our house when I was a child.
Ingredients
100 g 4 oz 100 g 4
Method
Cream the sugar and butter until pale and fluffy, then gradually add the whole egg and egg yolk, the rosewater, colouring and flour. Whisk the egg white until firm, fold into the cake mixture and spoon into well-buttered bun or muffin tins.
Bake in an oven pre–heated to
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