Ingredients
Crushed raspberry cream
Method
1.Have butter and egg whites at room temperature.
2.Preheat oven to 180°C (160°C fan forced). Line 15 holes of two 12-hole (⅓-cup/80ml) standard muffin pans with paper cases.
3.Combine chopped butter, egg whites, extract, sugar, sifted flour and buttermilk in small bowl with electric mixer.
4.Combine soda and vinegar in small bowl, stir until foamy, stir in colouring, add to butter mixture. Beat on low speed until ingredients are combined. Beat on medium speed about 2 minutes or until mixture turns a paler colour. Mixture will look slightly curdled.
5.Divide mixture into paper cases. Bake cakes about 20 minutes. Turn cakes, top-side up, onto wire racks to cool.
6.Meanwhile, make crushed raspberry cream. Beat cream, sifted icing sugar and extract in small bowl with electric mixer until firm peaks form. Crush frozen raspberries lightly with a fork in a small bowl. Fold into cream.
7.Using sharp pointed vegetable knife, cut a small round from top of each cake, cut round in half to make two wings. Fill cavities of cakes with jam and raspberry cream. Position wings on cakes, dust with sifted icing sugar.
Cut a small round from the top of each cake; cut round in half to make two wings (step 7).
Note
