Baby cakes

Yield: 14 Servings

Measure Ingredient
⅔ cup Butter or margarine --
\N \N Softened
1¾ cup Sugar
2 \N Eggs
2 teaspoons Vanilla extract
3 cups Cake flour
2 teaspoons Baking powder
¾ teaspoon Salt
1¼ cup Milk
\N \N Slightly sweetened whipped
\N \N Cream
\N \N Fresh fruit, such as berries
\N \N Or kiwi

1. Preheat oven to 325 degrees F. Wash and dry 14 tin cans, 14 to 16 ounces each, or 14 small (1-cup) souffle dishes; grease and flour insides.

2. In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally.

3. Combine flour, baking powder, and salt.

4. Add dry ingredients to batter alternately with milk.

5. Spoon about ⅓ cup of batter into each prepared tin can. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. (The tops will not brown.)

6. Remove to a wire rack and cool completely, until the edges become dry and crusty. Run a knife around the inside of cans or dishes to loosen edges, tap on a counter, then turn cakes out; they should slide out easily.

7. With a serrated knife, cut off and discard the rounded tops of cakes.

Turn cakes upside down so cut edges are on the bottom. Cut cakes into two layers and fill with whipped cream and fresh fruit.

* Timesaver Tip: Cake batter can be made ahead and frozen before baking.

Complete steps 1 through 4 and spoon batter into cans. Wrap cans with heavy-duty aluminum foil. Label and date, and freeze at 0 degrees F up to 6 weeks. To bake, do not thaw. Remove foil and bake at 325 degrees F until cakes test done, about 30 minutes. Complete steps 6 and 7.

Recipe By : the California Culinary Academy File

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