No image available
Member recipe

Incredibly Light and Fluffy Fairy Cakes

Member recipe by

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Cooking time

Prep: 20 minutes Cook: 10 minutes

Skill level

Easy

Servings

12 fairy cakes

Everyone loves to make fairy cakes. Why not? But this recipe shows you how to make them even better.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

Necesary Ingredients

  • 55g of fat such as butter or margarine (softened)
  • 55g of caster sugar
  • 1 egg
  • 55g self raising flour
  • 2 teaspoons of milk (any fat content)

If You Want To....

  • 1 teaspoon of either vanilla, lavender or rose extract

Method

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

  2. 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).

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

  4. 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.

  5. 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.

  6. 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

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

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.