Vienna cakes

Vienna cakes

By
From
Baking
Makes
12
Photographer
Vanessa Levis

Vienna is famous for its cakes and desserts, many of them rich and elaborate. These little cakes, though plainer than many Viennese cakes, are attractive and buttery, and lend themselves to imaginative decoration.

Ingredients

Quantity Ingredient
185g butter, softened
1/2 teaspoon vanilla essence
80g icing sugar, sifted, plus extra to dust
200g plain flour, sifted
raspberry jam

Method

  1. Preheat the oven to 190°C. Grease patty tins or standard muffin tins or line them with paper cases.
  2. Using an electric mixer, cream the butter with the vanilla and sugar until light and fluffy. Fold in the flour.
  3. Pipe or spoon the mixture into the tins or paper cases and make a slight dent in the top of each cake.
  4. Bake for 10–12 minutes. Leave in the tins for a few minutes to firm up a little, then remove from the tins and transfer to wire racks to cool.
  5. Sift extra icing sugar over each cake and drop a little raspberry jam into the centre of each.

Variation

  • Iced vienna cakes

    Omit the icing sugar and jam and instead ice with a glacé icing of your choice, or with Butter Cream Icing, plain or flavoured.
Tags:
baking
bakery
margaret
fulton
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