Suffolk Cakes

These classic Suffolk Cakes are a beloved British treat, known for their incredibly light and airy texture. Unlike dense fruitcakes, these sponges are delicate and moist, with a subtle hint of lemon zest that brightens the sweet buttery flavor. They are traditionally made using the "Suffolk method," which involves folding beaten egg whites into a butter and flour mixture to create a rise without raising agents. Perfect for serving with a cup of tea or light cream, these cakes are simple to make with pantry staples but deliver an elegant, homemade feel. They are ideal for special occasions, baking clubs, or a delightful weekend baking project.

Cooking Method: Baking

Cuisine: British

Courses: Desserts

Difficulty: Intermediate

Servings: 1

Calories: 784.2

Dietary: Vegetarian

Description

These classic Suffolk Cakes are a beloved British treat, known for their incredibly light and airy texture. Unlike dense fruitcakes, these sponges are delicate and moist, with a subtle hint of lemon zest that brightens the sweet buttery flavor. They are traditionally made using the "Suffolk method," which involves folding beaten egg whites into a butter and flour mixture to create a rise without raising agents. Perfect for serving with a cup of tea or light cream, these cakes are simple to make with pantry staples but deliver an elegant, homemade feel. They are ideal for special occasions, baking clubs, or a delightful weekend baking project.

Ingredients

2 ounce Butter
2 Eggs
4 ounce Caster sugar

Directions

1
Preheat the oven to 400&# 194;Â°F (204ÃÂ°C) (Gas Mark 6).
2
Finely grate the rind of a small lemon.
3
Measure out 2 oz of self-raising flour.
4
Warm the butter in a saucepan until it is just melted but not hot.
5
Separate the eggs, placing the whites in a clean, dry bowl and the yolks in another.
6
Whisk the egg whites until they stand in soft peaks.
7
Beat the egg yolks with the caster sugar and lemon rind until pale and thick.
8
Gently fold the beaten egg whites into the yolk mixture.
9
Stir the melted butter and flour into the egg mixture and beat well until smooth.
10
Line a bun tin with paper cases.
11
Divide the mixture evenly between the paper cases.
12
Bake for about 15 minutes or until the cakes are golden and springy to the touch.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 784.2kcal

% Daily Value *
Total Fat 43.2g67%
Saturated Fat 26.3g132%
Cholesterol 200.8mg67%
Sodium 353.5mg15%
Total Carbohydrate 100.3g34%
Dietary Fiber 0.0g0%
Sugars 100.3g
Protein 3.7g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: suffolk cakes, british baking, lemon sponge, afternoon tea, light cakes, egg whites, butter cakes, traditional recipe, sweet treats, homemade dessert, sponge cake, british dessert

Read it online: https://www.chefs-mate.com/recipe/suffolk-cakesenglish/