Queen Cake
Delightfully timeless and irresistibly tender, Queen Cakes are the quintessential treat for both casual snacking and elegant tea-time gatherings. These charming individual sponge cakes are made with simple yet flavorful ingredients, including buttery richness, hints of vanilla, and bursts of sweetness from currants or raisins. Their soft, golden crumb, achieved through a delicate balance of creaming butter and sugar and folding in flour, bakes to perfection in just 20 minutes, making them a quick yet impressive option. A light dusting of powdered sugar adds a touch of sophistication, while their versatile nature means they pair wonderfully with a hot cup of tea or coffee. Perfect for eight servings, these classic British cakes are a must-try for anyone seeking an easy-to-make dessert packed with old-world charm. Keywords: Queen Cake recipe, British tea-time cakes, currant cake, easy baking desserts, individual sponge cake recipe.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 115 grams granulated sugar
- 2 large eggs
- 115 grams all-purpose flour
- 1 teaspoon baking powder
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 50 grams currants or raisins
- 15 grams powdered sugar (optional for topping)
Instructions
Preheat your oven to 180°C (350°F) and line a muffin tin with paper cases or grease it lightly.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy. This can take about 2-3 minutes using an electric mixer or a bit longer by hand.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate bowl, sift together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, folding gently to combine.
If the batter seems too thick, add the milk, one tablespoon at a time, until the desired consistency is reached.
Gently fold in the currants or raisins, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until the cakes are golden and a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the tops with powdered sugar if desired, and serve. Enjoy your Queen Cakes!
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 20.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 91 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
