Another dessert in honour of our Singaporean national colours – red and white. We packed some of these up for friends, also missing home here in London, as a wee National Day treat. The great thing about individual portions is that you can eat the cake yourself before anyone else does without having to cut out a slice, which you just can’t do if you’re taking the cake to someone’s house for a party or giving it away as a gift.
Prep: 20 minutes + 15 minutes after baking Cook time: 20-25 mins
200 g softened butter
200 g sugar
250g self raising flour (or plain flour with a tsp of baking powder)
1 tsp vanilla extract
strawberry or raspberry jam
100ml double cream, cold
Turn the oven on to 150 deg c. Line a cupcake or muffin tin or grease with some butter and set aside.
Beat the butter with some sugar until it turns pale and fluffy. Add the eggs, one at a time, making sure they mix in well. Now, add the vanilla extract and mix well. Sieve the flour to introduce more air into it and then fold it into the batter. Fold gently and avoid any hard mixing at this stage.
Fill each muffin cup to 3/4 full and place in the oven. After 12 minutes, or when you see the cakes starting to turn a more golden colour, turn the tray 180 degrees so the cakes brown evenly. Leave it in for another 12 minutes or until a toothpick inserted into the centre of a cake comes out clean.
While the cakes are baking, pour the cold cream into a mixer and beat till it forms peaks. Careful not to over-beat or it will start to look lumpy and separate. Fold in 2 tbsps of sifted icing sugar.
Once the cakes are ready, put them on a rack to cool completely. Using a sharp knife, slice the cakes in half horizontally so you can make a sandwich. On one cut half, cut side up, plop a dollop of cream in the middle and spread very lightly (not all the way to the edge as that will happen automatically when you press the top part of the cake down on top of the cream). On the other half of the cake, cut side up, dollop some jam and again, spread very lightly. Now carefully bring both halves together so that the cream and jam are sandwiched in the middle. Make sure the cake is completely cooled so the jam and cream don’t melt in the middle and start dripping out.
We placed a star-shaped cutter (Singapore’s flag has 5 stars on it) on top of the cake before dusting over icing sugar with a sieve but you can just sieve directly over the cake or use any shaped cutter you like!
We packed them up in some nice red and white tissue and tied it all up with some brown string, but only after we stuffed our own faces with a couple of these delicious little poppers!
x Anu & Suba