Windsor Cakes Recipe

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Despite their regal name, Windsor cakes are quite modest cup cakes; they don't look particularly elegant, but they are pretty in their own right, and would fit well as a part of an afternoon tea. They have a coarse texture, and the pale cracked surface that forms when baking almost gives them the appearance of meringues.

Makes: 12
Kcals/serving: 136 (based on the brands I used)
Cooking Time: 20 mins
Temperature: 180 & #3872 ;C/ 160 & #3872 ;C fan/350 & #3872 ;F/4 Gas

Ingredients:

75g ground arrowroot
75g cornflour
75g plain flour
75g ground rice
75g xylitol sugar sweetener, (you can always use caster sugar)
75g soya butter
2 large eggs
1 1/2 tsp baking powder

Instructions:

1. Mix the arrowroot, cornflour, plain flour, and ground rice together.
2. Cream the butter with the sugar.
3. Beat the eggs into the butter one at a time.
4. Fold into the flour mixture.
5. Spoon the mixture into cup cake cases and bake in a pre-heated oven.

I really have no idea about the history behind Windsor cakes. Presumably they were made in honour of the Windsor family, but I have been unable to find any reference to them. I thought I found this recipe in an old Be-Ro booklet quite a while ago, but now I can't even find it in that. Did it ever exist? Did I just make it up? Who knows?

#baking
#food_wine
#high_tea
#recipes
%wneverywhere