Petite Rose Cakes
By: Sudha
Published: Tuesday, August 10, 2010 - 5:52am

Ingredients




Ingredients A
3 egg yolks
20 grams sugar
Ingredients B
3 egg whites
70 grams sugar
100 grams flour
10 gm vegetable oil
1 tablespoon lemon juice
1 teaspoon lemon rind
Butter cream
100 grams butter
60 gm sifted icing sugar
1 teaspoon rose essence
Pink colouring

Preparation

1 Beat yolks with sugar until fluffy. 2 Add in vegetable oil, lemon juice and rind. 3 Beat well until stiff. Fold in the egg whites into the yolk batter. 4 Mix in the flour. 5 Place the mixture in a piping bag. 6 Pipe rounds onto small greased muffin tray. 7 I used a 4cm diameter muffin pan. 8 Preheat oven at 180C and bake for 10 mins. 9 Increase timing for larger cakes. 10 For butter cream: 11 Beat butter and icing sugar until light and creamy, add in essence and colouring. Sandwich petite cakes with butter cream. 12 Dust with icing sugar. 13 Or you can also serve individually by piping buttercream on each pieces .

About


Suitable for any occasions