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Windsor Cakes Recipe

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by Bastion Harrison (subscribe)
Freelance writer and poet from London; if you would like to read my poetry, please check out my book, 'Poems on the Page', available from
Published September 9th 2012
A different kind of cup cake
Windsor Cakes

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 ༠C/ 160 ༠C fan/350 ༠F/4 Gas


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


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?
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Why? Some different from your usual cup cake
Where: The Kitchen
Your Comment
Wonderful! My son is banned from milk, butter, wheat ( I use Spelt), and these would be great for him. I use Stevia, do you think Xylotil is better? Does it leave an bitter aftertaste?
by e_law (score: 2|446) 3417 days ago
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