Description
Master the delicate art of the traditional British fairy cake with this precision-focused recipe. These light-as-air sponges feature a tender crumb and a classic smooth glacé icing, perfect for an elegant afternoon tea or technical baking practice.
Ingredients
- 125g unsalted butter, softened to 18-20°C
- 125g caster sugar
- 2 large eggs, at room temperature
- 125g self-raising flour, sifted
- 1 tsp vanilla extract
- 200g icing sugar, sifted
- 1-2 tbsp whole milk
Instructions
- Preheat the oven to 180°C (350°F), or 160°C (320°F) for fan-forced ovens, and line a 12-hole cupcake tin with paper cases.
- In a clean bowl, beat the softened butter and caster sugar together until the mixture is pale, fluffy, and significantly increased in volume.
- Gradually add the room-temperature eggs one at a time along with the vanilla extract, beating thoroughly after each addition to maintain a stable emulsion.
- Sift the self-raising flour over the wet ingredients and gently fold it into the batter using a large metal spoon or spatula until no streaks remain.
- Divide the batter equally among the 12 cases and bake for 20 minutes until golden brown and a skewer inserted into the center comes out clean.
- Transfer the cakes to a wire rack to cool completely, then prepare the icing by mixing icing sugar and milk to a coating consistency and spooning it over the cold cakes.
Notes
For the best results, ensure your eggs are at room temperature to prevent the butter from seizing during the creaming stage. Achieving the correct ‘ribbon stage’ with your glacé icing is key; it should be thick enough to hold its shape for a few seconds before leveling out smoothly on the cake surface.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: British