Photo by: Sudha
Petite Rose Cakes
Food 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
Recipe 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 .
Recipe source: Foodista recipe
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