Cream Cakes recipe

I came across a very interesting cream cakes recipe on timetocookonline blog of some cakes that used double cream instead of butter and I just had to try them out.

The cakes looked a bit too small so I decided to double the recipe so that I could bake muffins.  The recipe is very simple to make.  Double cream has a high fat content and if you shake double cream in a closed jar it turns to butter so the double cream substitute makes a lot of sense.

Ingredients

• 300g caster sugar
• 2 large eggs
• 250ml double  cream
• 300g self raising flour

Method

•  Preheat the oven to 180°C.
• Butter and flour your muffin trays. I bake 16 muffins in total.
• Crack the eggs into a bowl and add the sugar. Beat with a balloon whisk (or by hand or stand mixer) until the eggs are frothy and the sugar dissolved – about 5 minutes.
• Add the cream and whisk.
• Add the flour and mix.
• Spoon the mixture into your muffin trays and bake.
• Bake for about 20 minutes or until golden brown on top and a cake tester comes out clean.
• Remove from the tray and allow to cool completely.

Serve and Enjoy