Thursday 6 December 2012

Advent 6 - Angels, Fairies and Butterflies

December 6th

Photograph by Syd Spence - thanks Syd

Luke 1:46-56

Mary’s Song

46 And Mary said:
“My soul glorifies the Lord
47 and my spirit rejoices in God my Saviour,
48 for he has been mindful
of the humble state of his servant.
From now on all generations will call me blessed,
49 for the Mighty One has done great things for me—
holy is his name.
50 His mercy extends to those who fear him,
from generation to generation.
51 He has performed mighty deeds with his arm;
he has scattered those who are proud in their inmost thoughts.
52 He has brought down rulers from their thrones
but has lifted up the humble.
53 He has filled the hungry with good things
but has sent the rich away empty.
54 He has helped his servant Israel,
remembering to be merciful
55 to Abraham and his descendants forever,
just as he promised our ancestors.”

56 Mary stayed with Elizabeth for about three months and then returned home.

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Our Advent Recipe Book is available from Amazon

Angel Cakes
We can never agree as to what consitutes an angel cake - is it the pink, yellow and white layered cake with sickly icing, or the light, almost fat-free cake made with egg whites (aha - something to make with the left over egg whites from the Lemon Fridge Cake) with the biscuit crust?  Well, I say angel cakes are small, sponge cakes with wings and butter cream. You can colour them pink, yellow and white if you want, or add cocoa to the flour to make chocolate ones - simples.
Put the oven to warm at gas 4-5, 350-375F, 180-190C.
Pop some paper cases into a patty tin, (12).
Into a large bowl put 6 oz (170 gm) softened butter or margarine (I find Bertolli Olive spread brilliant in sponge cakes), same amount (6 oz) of caster sugar, same amount (6 oz) of self-raising flour and 3 beaten eggs.  Mix everything together really well. You could add a few drops of vanilla essence too.
Don't be tempted to add baking powder thinking it will give you extra lift - it will when they first rise, but then they'll flop, and you don't want that
Put a spoonful of the mix into each cake case and pop into the oven for about 15-20 minutes.  Whilst they are cooking, mix 4oz (115 gm) of sifted icing sugar with 2 oz (55 gm) butter - beat well to make your butter-creme.
When the cakes are done, leave them to cool, then slice the top off each one and cut it in half. Fill each cake with the butter-cream and press the wings back into the cream. Dust with sifted icing sugar and you have angel cakes.
If you would like chocolate cakes, substitute 1 oz (25 gm) flour with same amount of cocoa.  Add cocoa to the butter-cream if you would like that to be chocolate too.  If you plump for the pink, yellow and white cakes, just separate the mix into 3 small bowls and add a drop of cake colouring.
Some say these are butterfly cakes, some say fairy cakes, but to me they'll always be angel cakes.

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