That texturrrrre 😱☁️😍
The switch from all-purpose to cake and pastry flour was a no-brainer, and I wish I’d made it earlier 🤷🏻♀️ (thanks @ for convincing me!)
All you need then is a good Vic sponge with a generous scraping from a vanilla pod, and some fresh raspberry compote piled on top!
Recipe below 👇🏼 160g softened butter
160g self-rising flour
2 tsp pure vanilla, or scrapings of one vanilla pod
Beat butter and sugar until very, very creamy. Add in lightly beaten eggs, vanilla then sifted flour, and give everything a quick mix, being sure not to over mix. Give the bowl a good scrape down and mix again quickly just a few seconds to ensure even texture.
Scoop into cupcake tins. Bake in a moderate oven until lightly browned on top. Sorry don’t really do the timed bake thing 😬
Btw, self rising flour is NOT cake and pastry flour. Although they both have a low protein content, giving that tender crumb, the former has leavening added to it already, so you don’t have have to measure out baking powder and salt separately. If you only have C & P flour, just add in
1 1/2 tsp baking powder and 1/2 tsp salt per cup of flour. Same tender result! 🤗☁️