Name: Angel cakes
Cook time: 25 min
Total time: 25 min
Ingredients: 90 gram (3 ounces) butter, softened; 1/2 teaspoon vanilla extract; 1/2 cup (110g) caster (superfine) sugar; 2 eggs; 1 cup (150g) self-raising flour; 2 tablespoon milk; 1 cup (80g) desiccated coconut, for decorating; 1/4 cup (100g) raspberry jam, for filling; 1/2 cup (125ml) thickened (heavy) cream, whipped, for filling; Chocolate icing; 15 gram (½ ounce) butter; 1/3 cup cup (80ml) milk; 2 cup (320g) icing (confectioners') sugar; 1/4 cup (25g) cocoa powder

Ingredients

90 gram (3 ounces) butter, softened

1/2 teaspoon vanilla extract

1/2 cup (110g) caster (superfine) sugar

2 eggs

1 cup (150g) self-raising flour

2 tablespoon milk

1 cup (80g) desiccated coconut, for decorating

1/4 cup (100g) raspberry jam, for filling

1/2 cup (125ml) thickened (heavy) cream, whipped, for filling

Chocolate icing

15 gram (½ ounce) butter

1/3 cup cup (80ml) milk

2 cup (320g) icing (confectioners') sugar

1/4 cup (25g) cocoa powder

Method

1.Preheat oven to 180°C/350°F. Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Beat butter, extract, sugar, eggs, sifted flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium; beat until mixture has changed to a paler colour. Divide mixture into paper cases; smooth surface.

3.Bake 20 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool. Remove paper cases from cold cakes.

4.To make chocolate icing, melt butter in medium heatproof bowl over medium saucepan of simmering water. Stir in milk, sifted icing sugar and cocoa until icing is of a coating consistency.

5.Dip cakes in icing; drain off excess, toss cakes in coconut. Stand cakes on wire rack until set.

6.Cut cakes as desired; fill with jam and cream.