Angel Cakes
Ingredients
- 6 tbsp (3/4 stick) butter, softened ⓘ
- 1/2 tsp vanilla extract ⓘ
- 1/2 cup granulated sugar ⓘ
- 2 None eggs ⓘ
- 1 1/4 cups self-rising flour ⓘ
- 2 tbsp milk ⓘ
- 1 cup flaked coconut, for decorating ⓘ
- 1/3 cup raspberry jam, for filling ⓘ
- 1/2 cup heavy cream, whipped, for filling ⓘ
- None None FOR THE CHOCOLATE ICING ⓘ
- 1 tbsp butter ⓘ
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
- Beat the butter, vanilla extract, sugar, eggs, sifted flour and milk in a large bowl with an electric mixer on a low speed until the ingredients are just combined. Increase the speed to medium and beat until the mixture has changed to a paler color. Divide among the muffin cups, smoothing the top.
- Bake for 20 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Remove the paper liners from the cooled cakes.
- For the chocolate icing, melt the butter in a medium heatproof bowl over a medium saucepan of simmering water. Stir in the milk, sifted powdered sugar and cocoa powder until the icing is of a coating consistency.
- Dip the cakes in the icing and drain off the excess. Toss the cakes in coconut. Let stand on a wire rack until set.
- Cut the cakes as desired and fill with jam and whipped cream. Serve.
Nutrition & Diet Analysis (per serving)
1159
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).