MINI TEA CAKE: For the cakes: 1-1/2 cups cake flour 3/4 tsp baking powder 1/4 tsp salt 8 TBSP (1stick) unsalted butter 3/4 cup granulated sugar 2 eggs, lightly beaten 1-1/2 tsp vanilla extract 1/3 cup milk 5 TBSP seedless raspberry jam(optional) For the Glaze: 8 cups confectioner sugar, sifted 4 egg whtes 1/2 cup milk 2 TBSP vanilla extract Food coloring desired (pasted pink, lavender, green or yellow. Have all ingredients in room temperature. Position a rack in the lower third of the oven and preheat 350 degrees F. Grease the wells of the MINI TEA CAKE PAN and dust with flour: tap out excess flour. To make the cakes, over a sheet of waxed paper, sift together the flour, baking powder and salt. Set aside. In a bowl of an electric mixer fitted with the flat beater, beat the butter on medium until creamy and smooth , about 30 seconds. Add the granulated sugar and beat until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition. Beat in the vanilla, about a minute. Reduce the speed to low and add the flow mixture in three additions alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Spoon 2 tsp of the batter into each well of the prepared pan. Tap the pan on the countertop to eliminate any air bubbles. Bake just until cakes are no longer sticky on top 8-10 minutes. Transfer the pan to a wire rack and let the cakes cool in the pan for 1-2 minutes. Invert the pan on the rack and lift off the pan. Let the cakes completely cool about 30 minutes. Wash the pan and repeat the process for more cakes. Cakes can be cut horizontally and spoon 1/4 tsp of jam on the bottom half of each cake, then cover with the top half. To make GLAZE, in a large bowl, whisk together confectioner sugar, egg whites, mik, vanilla until smooth, about 1 minute. Whisk the food coloring , one small drop at a time until desired color is reached. Slowly drizzle the glaze over each cake, allowing it to completely cover the top and sides before glazing the next cake. Tap the wire rack on the countertop to remove excess glaze. Let the glaze dry completely, about 1 hour before serving. Makes 60 tea cakes.
Posted on: Sun, 10 Nov 2013 14:16:39 +0000
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