Cream Baskets (Recipe from 1911)

Cream Baskets (Recipe from 1911) >>>

New Zealand Herald, Volume XLVIII, Issue 14739, 22 July 1911, Page 6 (Supplement)

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Cream Baskets (Metric Version)

1. Beat 225g of butter and the same amount (225g) of caster sugar to a cream.

2. Add 170g of flour and 2 beaten eggs, alternating and adding gradually.

3. Add a little vanilla essence and ½ teaspoon of baking powder.

4. Bake in deep but fancy patty-pans in a rather quick oven (about 200°C/390°F) (Fan oven: 180°C)for about 10 minutes.

5. Whip up 150ml of thick cream, adding a little sugar and vanilla to taste.

6. Cut a piece out of the middle of each cake and fill with the whipped cream.

7. Cut slices of angelica and preserved cherries; form handles with the angelica and put half a cherry on top of the cream.