Snow-capped fairy cakes
Snow-capped fairy cakes requires around 45 minutes from start to finish. This hor d'oeuvre has 201 calories, 3g of protein, and 9g of fat per serving. This lacto ovo vegetarian recipe serves 18 and costs 28 cents per serving. A mixture of milk, egg white, orange juice, and a handful of other ingredients are all it takes to make this recipe so delicious. 143 people have made this recipe and would make it again. It is brought to you by BBC Good Food. Overall, this recipe earns an improvable spoonacular score of 8%. If you like this recipe, take a look at these similar recipes: Snow-Capped Tree Cookies, Snow-Capped Chocolate Pie, and Snow-Capped Rocky Mountain Fruit Dessert.
Servings: 18
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
175g butter
1 egg white
3 eggs
fruit jellies and silver balls, to decorate
175g golden caster sugar
175g icing sugar
4 tbsp milk
4 tbsp orange juice
finely grated zest 1 orange
200g self-raising flour
1 tsp vanilla extract
Equipment:
oven
bowl
wire rack
whisk
frying pan
cake form
knife
Cooking instruction summary:
Heat oven to 190C/fan 170C/gas 5. Line18 holes of a 2 x 12-hole bun tins with papercake cases. Melt butter and cool for 5 mins, tipinto a large bowl with all the cake ingredients,then beat together for 1-2 mins until smooth.Spoon the cake mixture into the cakecases, filling them three-quarters full (aheaped tablespoon is about right). Bake for15-18 mins until lightly browned and firm tothe touch. Cool on a wire rack.To make the icing, put the egg white andorange juice into a heatproof bowl, sift in theicing sugar, then set over a pan of simmeringwater. Using an electric hand whisk, whisk theicing for 7 mins until it is glossy and stands insoft peaks. Remove from the heat, then whiskfor a further 2 mins until it is slightly cooled.Thinly slice the fruit jellies. Spoon the icingonto the cakes, swirling it with a knife, thendecorate with slices of jelly fruits and a fewsilver balls. Leave to set. The cakes will keepfor up to 3 days in the cake tin.
Step by step:
1. Heat oven to 190C/fan 170C/gas
2. Line18 holes of a 2 x 12-hole bun tins with papercake cases. Melt butter and cool for 5 mins, tipinto a large bowl with all the cake ingredients,then beat together for 1-2 mins until smooth.Spoon the cake mixture into the cakecases, filling them three-quarters full (aheaped tablespoon is about right).
3. Bake for15-18 mins until lightly browned and firm tothe touch. Cool on a wire rack.To make the icing, put the egg white andorange juice into a heatproof bowl, sift in theicing sugar, then set over a pan of simmeringwater. Using an electric hand whisk, whisk theicing for 7 mins until it is glossy and stands insoft peaks.
4. Remove from the heat, then whiskfor a further 2 mins until it is slightly cooled.Thinly slice the fruit jellies. Spoon the icingonto the cakes, swirling it with a knife, thendecorate with slices of jelly fruits and a fewsilver balls. Leave to set. The cakes will keepfor up to 3 days in the cake tin.
Nutrition Information:
covered percent of daily need
