![]() Spoon the mixture into the prepared tin and level the top, bake in the preheated oven for 25-35 minutes or until well risen, golden brown and a skewer comes out cleanly when inserted into the centre of the cake. Add the vanilla and milk and gently stir again to combine. Sieve the flour directly on top of the mixture and stir in gently using a figure of 8 cutting movement. Break the eggs into a small jug, whisk, then add them to the butter mixture a little at a time, beating well after each addition. Line the bottom of a 9” square baking or brownie pan and preheat the oven to 180c 160c for a fan assisted oven.Ĭream the butter or margarine and sugar in a large mixing bowl until very light, soft and fluffy. Optional - 1 tablespoon cocoa powder if you want to do chocolate flavouredĬhocolate flake or other chocolate, cut into small chunks -optional I love them served for afternoon tea, and sometimes in the summer, I decorate them with fresh edible flowers, violas or even rose petals that have been brushed with a little egg white then dipped in caster sugar and allowed to dry □Ģ00g eggs, weighed in their shells ( approximately 4 medium) ![]() ![]() Wham -Bam - Laming-tons are the Ozzie version of a traditional English Madeleine cake, the good thing about them is you don’t need any fancy schmancy baking tins, just a square baking tin and so are much easier to make.
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