Cobnut Fairy Cakes RecipeOrigin: Britain Period: Traditional |
Ingredients
150g butter, softened 
Cobnut Fairy Cakes Preparation:Method:Cream together the butter and sugar in a bowl until light and fluffy then add the egg yolks and beat until thoroughly combined. Sift the flour, baking powder and salt into a bowl then add to the butter mixture alternately with the sherry, beating thoroughly after each addition. Stir-in the cobnuts then beat the egg whites until they form stiff peaks and fold gently into the flour mix. Transfer the batter into the wells of a greased muffin tin, filling no more than 3/4 full then transfer to an oven pre=heated to 180°C and bake for about 25 minutes, or until a skewer inserted into the centre of one of the cakes emerges cleanly. Allow to cool in the tin for 10 minutes then transfer to a wire rack to cool completely. Beat some whipping cream until stiff then slice the top off the cake. Place a dollop of the cream on the cut then split the round of cake in two and place these on top of the cake to form 'wings'. Dust with a little icing sugar and serve.
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