Snow-capped fairy cakes

Name: Snow-capped fairy cakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Makes 18
Cuisine: british
Ingredients: 175g butter; 175g golden caster sugar; 3 eggs; 200g self-raising flour; finely grated zest 1 orange; 1 tsp vanilla extract; 4 tbsp milk; 1 egg white; 4 tbsp orange juice; 175g icing sugar; fruit jellies and silver balls to decorate

4.60 (45)

⏱ 45 mins 🍽 Makes 18 🌶 british ✅ More effort 🏷 Snack

These charming fairy cakes are a classic British bake, ideal for a snack or afternoon tea treat. The light sponge is flavoured with orange zest and vanilla, then topped with a glossy icing made from egg white and orange juice. Once decorated with colourful fruit jellies and silver balls, they make a delightful presentation. The recipe yields 18 individual cakes and takes about 45 minutes from start to finish.

Ingredients

175g butter
175g golden caster sugar
3 eggs
200g self-raising flour
finely grated zest 1 orange
1 tsp vanilla extract
4 tbsp milk
1 egg white
4 tbsp orange juice
175g icing sugar
fruit jellies and silver balls to decorate

Method

Set your oven to 190C/fan 170C/gas 5. Prepare 18 holes across two 12-hole bun tins with paper cases. Melt the butter, allow it to cool for 5 mins, then combine it in a large bowl with all the other cake ingredients. Beat the mixture for 1-2 mins until you achieve a smooth consistency.
Divide the cake batter between the paper cases, filling each one three-quarters full. a heaped tablespoon is a good measure. Place in the oven to bake for 15-18 mins until they are lightly browned and feel firm when touched. Transfer the baked cakes to a wire rack to cool completely.
For the icing, place the egg white and orange juice into a heatproof bowl. Sift the icing sugar into the bowl, then position it over a pan of gently simmering water. Use an electric hand whisk to beat the mixture for 7 mins until it becomes glossy and forms soft peaks. Take the bowl off the heat and continue whisking for a further 2 mins to cool it slightly.
Slice the fruit jellies thinly. Use a spoon to dollop the icing onto each cooled cake, creating swirls with a knife. Finish by decorating with the jelly slices and a scattering of silver balls. Allow the icing to set fully. These cakes can be stored in a tin for up to 3 days.

Nutrition (per serving)

Calories210 kcal

Fat9 g

Saturates5 g

Carbs31 g

Sugars22 g

Protein3 g

Sodium124 mg

Recipe details

Skill levelMore effort

CategorySnack

Cuisinebritish