Shell cakes
Shell cakes are light and fluffy pastries, shaped using shell molds, and offer a delightful vanilla flavor. This recipe guides you through simple steps to create these charming treats ideal for any occasion.
Cook time 12 min
Prep time 20 min
Ingredients:
1/3 cup butter1/2 tsp vanilla extract
1/2 cup sugar
2 eggs
1/2 cup self-raising flour
2 tbsp white rice flour
1/3 cup milk (1% fat)
Shell cakes are a delightful and visually appealing treat perfect for any occasion. These light and fluffy pastries owe their unique shape to shell-shaped molds, adding an extra touch of charm to your dessert table. In this recipe, you'll learn how to make these delicious cakes using simple ingredients, resulting in a batch of baked goods that everyone will love.
Instructions:
Preheat your oven to 350°F (175°C). Grease a shell-shaped madeleine pan or a regular muffin pan with butter or non-stick spray.
In a medium mixing bowl, combine the melted butter and vanilla extract. Next, add the sugar and whisk until the mixture is smooth and creamy.
Add eggs one at a time to the mixture, beating well after each addition until fully incorporated. This process ensures a light and airy batter.
In a separate bowl, sift together the self-raising flour and white rice flour. Gradually fold this dry mixture into the wet ingredients, alternating with the milk. Start and finish with the flour mixture.
Spoon the batter into the prepared pan, filling each mold about two-thirds full. Tap the pan gently on the counter to remove any air bubbles and ensure even distribution.
Place the pan in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted into the center of the cakes comes out clean.
Let the shell cakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar, if desired, and enjoy!
With their charming shape and delightful taste, shell cakes are a wonderful addition to any dessert spread. Follow this simple recipe to create batch after batch of these delicious treats. Don't forget to get creative with your flavors and presentation to make your shell cakes truly unique and memorable.
Shell cakes FAQ:
Bake the shell cakes in a preheated oven at 350°F (175°C) for 10-12 minutes. They are ready when the edges are golden brown and a toothpick inserted into the center comes out clean.
Check for doneness by inserting a toothpick into the center of a shell cake. If it comes out clean, the cakes are fully baked. Additionally, look for golden brown edges.
Yes, you can substitute self-raising flour with all-purpose flour by adding 1/2 teaspoon of baking powder for each cup of all-purpose flour used to achieve similar leavening.
Store leftover shell cakes in an airtight container at room temperature for up to 3 days, or refrigerate them for up to a week. You can also freeze them for longer storage.
You can use other gluten-free flours, such as almond flour or cornstarch, as a substitute for white rice flour, but this may alter the texture slightly.
Tips:
- Ensure all ingredients are at room temperature before starting, as this helps them to combine more easily and evenly.
- Don't overfill the molds to avoid the batter spilling over and losing the shell shape.
- To add an extra flavor dimension, consider incorporating lemon zest or almond extract into the batter.
- Dust the finished shell cakes with powdered sugar or dip the tips in melted chocolate for an elegant presentation.
Nutrition per serving
4 ServingsCalories 370kcal
Protein 7g
Carbohydrates 45g
Fiber 0.60g
Sugar 27g
Fat 18g
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