Sour cream and rose mini cakes
Ingredients (serves 6)
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115g unsalted butter, softened
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250g caster sugar
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3 eggs, separated
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1 1/3cup (200g) plain flour
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1/4 tsp bicarbonate of soda
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1/2 tsp baking powder
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150ml sour cream
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1 tsp rosewater
Royal Icing:
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250g pure icing sugar, sifted
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1 egg white
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rose pink food colouring (liquid or gel)
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1 tsp rosewater
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Pink sugar flowers, for decoration
Method
Step 1 - Preheat the oven to 160°C. Grease and flour 10 dariole moulds or tall cupcake liners
Step 2 - Cream butter and half the sugar in the bowl of an electric mixer until light and fluffy. Add egg yolks and beat until just combined. Sift together flour, soda and baking powder. Place alternating spoonfuls of sour cream and dry ingredients into creamed mixture, stirring well. Add vanilla.
Step 3 - Whisk eggwhites until soft peaks form, then slowly add and beat in remaining sugar. Beat until stiff peaks form. Add a little of the egg whites to cake mixture to loosen, then fold in remaining egg whites. Fill pan and bake for 25-30 minutes or until a skewer inserted into centre comes out clean. Remove from oven and cool in paper pans. Remove from paper when cool and trim the bottom so that they lay flat.
Step 4 - For the icing, sift icing sugar through very fine sieve. Lightly beat egg white in a small bowl with a clean electric mixer; beat in icing sugar a tablespoon at at time. When icing reaches firm peaks, use wooden spoon to beat in juice and colouring. Cover tightly with plastic wrap.
Recipe adapted from taste.com.au