Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup milk
- 1 tsp. vanilla extract
- 8 Tbs. (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 eggs, separated
- 1 cup thawed frozen raspberries
- Confectioners' sugar for dusting
Directions:
Have all the ingredients at room temperature.
Preheat an oven to 375°F. Grease and flour a 12-well sweetheart rose cakelet pan.
Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside. In a small bowl, stir together the milk and vanilla; set aside.
In the bowl of an electric mixer fitted with the flat beater, combine the butter and 3/4 cup of the granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg yolks one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Remove the bowl from the mixer and set aside.
In a separate bowl for the electric mixer, beat the egg whites with the whisk attachment until stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining 1/4 cup granulated sugar until combined. Gently fold the egg white mixture into the batter just until a few streaks of whites remain. Add the raspberries and fold just until combined.
Divide the batter among the wells of the prepared pan and bake until the tops are golden and a toothpick inserted into the center of a cakelet comes out clean, 20 to 25 minutes.
Transfer the pan to a wire rack and let the cakelets cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, about 30 minutes. Dust with confectioners' sugar just before serving.
Preheat an oven to 375°F. Grease and flour a 12-well sweetheart rose cakelet pan.
Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside. In a small bowl, stir together the milk and vanilla; set aside.
In the bowl of an electric mixer fitted with the flat beater, combine the butter and 3/4 cup of the granulated sugar. Beat on medium speed until light and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg yolks one at a time, beating well after each addition.
Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Remove the bowl from the mixer and set aside.
In a separate bowl for the electric mixer, beat the egg whites with the whisk attachment until stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using a rubber spatula, fold in the remaining 1/4 cup granulated sugar until combined. Gently fold the egg white mixture into the batter just until a few streaks of whites remain. Add the raspberries and fold just until combined.
Divide the batter among the wells of the prepared pan and bake until the tops are golden and a toothpick inserted into the center of a cakelet comes out clean, 20 to 25 minutes.
Transfer the pan to a wire rack and let the cakelets cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cakelets cool completely, about 30 minutes. Dust with confectioners' sugar just before serving.
Makes 12 cakelets.
Williams-Sonoma Kitchen.