Praises all Round

I do not think I am usual in enjoying praise. I don't think there are many people who have prepared a meal and not basked in the praises of satisfied diners. You only have to see how many food blogs are out there, to know how many of us are eager to share our latest kitchen delights. Now when great praise comes after minimal effort, it is almost as satisfying as a private joke.

I have a "secret" recipe for Fairy Cakes, filled with cream and apricot jam. They are so simple to make, and the results are so spectacular, that everyone will think you are a professional baker and there is no end to the praise you will get.


Fairly Fairy Cakes
Makes 18

4 eggs
1 cup Sugar
1 pinch of Salt
1 Cup of Flour
1 Teaspoon of Baking powder
½ Teaspoon Bi - Carbonate of Soda (optional for extra rising)
1 Teaspoon Vanilla Extract or Essence

250ml Whipped Cream
Apricot Jam (homemade style is best, as it is usually more tart than the "cheap 'n nasty" tinned stuff).

Beat the eggs and the sugar until it is light and fluffy. Don't hurry this step as this will determine how light and fluffy the end result is.
Add the salt, sifted flour and the baking powder and stir gently in a figure 8, with a metal spoon. Don't knock out all your hard work in step one.
add the Vanilla.
Grease your muffin trays very well. This is enough mixture for 18.
Fill only to the half-way mark, as they rise very well and if they go over the top of the muffin hole, they are very difficult to take out.

Once they are cool, make a slit about a 1/3 of the way down and spread some jam on and add a nice dollop of fresh whipped cream. Dust the top with icing sugar and you have a beautiful treat worthy of praise!!

Perfection is achieved, not when there is nothing more to add,
but when there is nothing left to take away.