Ingredients
- For Cakes:
- 1 1/3 cups (170g) cake flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 8 Tbs. (1 stick/125g) unsalted butter
- 3/4 cup (185g) granulated sugar
- 2 eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 1/3 cup (80ml) milk
- 5 Tbs. seedless raspberry jam (optional)
- For the Glaze:
- 8 cups (1kg) confectioners' sugar, sifted
- 4 egg whites
- 1/2 cup (125ml) milk
- 2 Tbs. vanilla extract
- Food colouring as desired
- (added 2 1/2 tbsp poppy seeds)
Preparation
Step 1
If desired, meringue powder can be used instead of the egg whites when making the glaze. Omit the whites and substitute 1/4 cup (35 g) meringue powder; increase the milk to 1 cup (250ml).
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350 degrees F (180 degrees C). Grease the wells of the Pan and dust with flour; tap out excess flour
To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla, about 1 minute.
Reduce the speed to low and add the flour mixture in three additions, alternation with the milk and beginning and ending with the flour. Beat each addition jut until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon 2 tsp. of the batter into each well of the prepared pan. Tap the pan on the countertop to eliminate any air bubbles. Bake just until the cakes are no longer sticky on top, 8 to 10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1 to 2 minutes. Invert the pan onto the rack and lift off the pan. Let the cakes cool completely, about 30 miniatures.
Meanwhile, wash and dry the pan, grease and flour the wells, and repeat with the remaining batter.
If desired, using a serrated knife, cute the cakes in half horizontally. Spoon 1/4 tsp. jams on the bottom half of each cake, then cover with the top half.
To make the glaze, in a large bow, whisk together the confectioners' sugar, egg whites, milk, and vanilla until smooth, about 1 minute. Whisk in the food colouring, one small drop at a time, until the desired colour is reached.
Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the countertops to remove excess glaze. Let the glaze dry completely, about an hour, before serving. Makes 60 tea cakes.
Cake variations: Lemon: make the cake batter as directed above, adding 1 1/2 tsp. lemon extract along with the vanilla. For the glaze, substitute 4 tsp. lemon extract for the vanilla.
Almond: make the cake batter as directed above, adding 3/4 tsp almond extract along with the vanilla. For the glaze, substitute 1/2 tsp. almond extract for the vanilla.