Incredibly Light and Fluffy Fairy Cakes

First, preheat the oven to 180 degrees and line a fairy cake tin with cake cases.

Take your softened fat and place it in a bowl. Then proceed to beat it as if you were creaming it(DO NOT ADD IN SUGAR AT THIS STAGE).

Next, add in the sugar (make sure it has been sieved to achieve most air) and cream the two ingredients together.

Using a separate bowl (this will have to be quite large), beat the egg. To make your cakes extra fluffy keep beating it even if you think it is done. The perfect outcome would be to end up with a "blob" of "froth" but that is not an easy feat. Then, spoon around a quarter of the egg to the beaten fat and beat it in thoroughly. To achieve best results make a well for the egg and when first starting to beat it in, mix the mixtures together like you would cement. After that, pour the mix into the rest of the egg and again, beat thoroughly. if you are adding an extract to this recipe then now is the time to do it, beating into the mix.

Fold in the flour (after it has been sieved). if you are unsure as to how to do this then draw figures of eight around the bowl, coming up at the top and bottom.

As with he eggs, beat the milk but this time continue unti it is a "blob" of "froth". Then, fold this into the mixture. the cake mix should be a good consistency, softly dropping off the spoon. Finally, spoon into the cake cases

Bake for around 10 minutes or until golden brown and when inserted, a skewer comes out clean. Then leave to cool.