Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Line 6-hole texas (¾-cup/180ml) with paper cases.
2.Beat butter, extract, sugar, eggs, flour and milk in small bowl with electric mixer on low speed until ingredients are just combined. Increase speed to medium, beat until mixture is pale.
3.Spoon mixture into cases; smooth surface. Divide jam over tops of cakes; using a skewer swirl jam into cakes.
4.Bake cakes about 30 minutes. Turn cakes onto wire rack to cool.
5.Meanwhile, make fluffy frosting; stir sugar and water in small saucepan over heat, without boiling, until sugar is dissolved. Boil, uncovered, without stirring about 5 minutes or until syrup reaches 116°C on a candy thermometer. Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside.
6.Beat egg whites in small bowl with electric mixer until soft peaks form. While motor is operating, add hot syrup in thin stream; beat on high speed about 10 minutes or until mixture is thick and cool.
7.Meanwhile, to make coloured sugar, place required amount of granulated or caster sugar (depending on the texture you prefer) in a plastic bag and add a tiny amount of colouring. Work the colouring through the sugar by`massaging’ the plastic bag. Sugar will keep in a jar indefinitely.
8.Spread cakes with fluffy frosting; sprinkle with coloured sugar.
This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes). Bake cakes for 20 minutes.
Note
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