Petite Rose Cakes

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by: Malaysian Delicacies






Cute and spongy




ingredients

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serves: 6-7

Ingredients A

3 egg yolks

20gm sugar

Ingredients B

3 egg whites

70gm sugar

100gm flour

10gm vegetable oil

1 tbsp lemon juice

1 tsp lemon rind

Butter cream

100gm butter

60gm sifted icing sugar

1 tsp rose essence

Pink colouring

Nutrition Facts
Petite Rose Cakes

Servings Per Recipe: 6

Amount per Serving

Calories: 323

  • Total Fat: 16.7 g
  •     Saturated Fat: 9.6 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 128.1 mg
  • Sodium: 161.1 mg
  • Total Carbs: 39 g
  •     Dietary Fiber: 0.4 g
  •     Sugars: 25.1 g
  • Protein: 4.3 g
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preparation

1.  Beat yolks with sugar until fluffy.

2.  Add in vegetable oil, lemon juice and rind.

3.  Beat well.

4.  Separately beat egg whites with remaining sugar until stiff.

5.  Fold in the egg whites into the yolk batter.

6.  Mix in the flour.

7.  Place the mixture in a piping bag.

8.  Pipe rounds onto small greased muffin tray.

9.  I used a 4cm diameter muffin pan.

10.  Perheat oven at 180C and bake for 10mins.

11.  Increase timing for larger cakes.

12.  For butter cream: Beat butter and icing sugar until light and creamy, add in essence and colouring.

13.  Sandwich petite cakes with butter cream.

14.  Dust with icing sugar.

15.  Or you can also serve individually by piping buttercream on each pieces .

Cooks' note:
Use measuring cup.

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