0/5
(0 Votes)
Ingredients
- Topping:
- 1/3 C. flour
- 1 T. cornstarch
- 1/2 tsp. baking powder
- 2 egg whites, saving 1 yolk
- 2 1/2 T. sugar, divided
- Apricot preserves
- Sweetened whipped cream
- Chocolate Sauce
Preparation
Step 1
1. Preheat oven to 375°F.
2. Sift together flour. cornstarch baking powder. Beat egg whites until foamy, add 2 T. sugar and beat until stiff.
3. In another bowl, beat 1 egg yolk, add 1/2 T. sugar and beat 2 minutes until thickened. Fold yolk into the whites.
4. Sift dry ingredients over mixture and fold in.
5. Fill the buttered cups of the Moor's Head Plaque and bake 8-10 minutes until golden.
6. Remove, let stand 2 minutes then turn out to cool.
Topping:
7. Split cakes in half, spread apricot preserves on one half and press together. Place each cake on a plate, spoon sweetened whipped cream on them and top with a chocolate sauce.