You may be thinking that these are somehow related to rock cakes. They’re not. The name came about when Granny made some cakes a while ago that she filled with jam and cream, and so when Andrew came to ask what they were called, she said “well, I guess we could call them scone cakes Andrew, because they’re a bit like scones with jam and cream”. Since then, Andrew has remembered, or so he thinks, the impromptu name of these cakes! We say ‘scone’ to rhyme with ‘stone’, and as the word with ’st’ is a frequent word in his vocab, that’s what’s stuck in his mind.
When it was showering outside one afternoon this week, I asked Andrew if he wanted to do some baking whilst we waited for the shower to pass before going in the garden. His reply was a very enthusiastic YES! When I asked what he wanted to bake, his request was ‘stone cakes’. So that’s what we did. The recipe is very simple – a basic sponge, with some raisins (like a fruit scone), with a filling of jam and buttercream. Like so many bakes, I find simple turns out to be very tasty, and is perfect for getting little ones involved.
120g butter (or margarine – I usually use marg but butter is what Granny has in for baking at their house where we’re living still)
120g self-rasiing flour
100g icing sugar
Prepare a muffin tin with cake cases (9-10), and preheat the oven to 180 C.
Cream the butter and sugar together until light and fluffy.
Add the eggs and a little flour, to stop it curdling, and beat until well combined.
Add the flour and raisins, and mix until the mixture is just combined and smooth.
Spoon the mixture into the cake cases until 3/4 full.
Bake for around 15-20 minutes, until a skewer inserted into the centre of the cakes comes out clean.
Leave to cool completely.
Meanwhile, cream the butter and icing sugar together to make the buttercream icing.
When the cakes are cool, cut a small, round piece out of the tip of each one.
Place a teaspoon of jam and 2 teaspoons of buttercream in each hole, then replace the piece of cake that you cut out, as a kind of ‘lid’ (that’s how I explained it to Andrew when he helped me make them!)
When I saw some Union Jack cupcake cases in Asda a few weeks ago, I thought I just had to buy them, even though baking was not one of my favourite activities back then. It’s still not as enjoyable as it was, but if I do it first thing in the morning, it seems the nausea is not so bad that I can’t face it. The thought of not baking something red, white and blue for the Jubilee made me feel even more sad than feeling sick, so I decided to go for it and bake something classic with a bit of a twist.
One of my favourite quick and easy recipes to whip up when we’ve got no treats in is the good old butterfly or fairy cake (whichever term you prefer – I generally use butterfly cake, but I’ve seen more fairy cakes recently). A simple vanilla sponge, hollowed out and filled with buttercream icing, and the hollowed-out sponge used to create the signature ‘wings’ that make it the butterfly cake. For the Jubilee I decided to add some colour by making blue buttercream icing, and, for the cherry on top of the cake, put a cherry on top of the cakes! This adds a deep red and I guess looks a bit like the butterfly actually has a body not just wings.
The further twist in this royal culinary adventure is that I decided to make one batch of wheat-free sponge, and one batch of wheat-full sponge. My mum-in-law is wheat intolerant, and being as my parents-in-law are with us this weekend, I didn’t want her to miss out on the festive treats. I know wheat free flour is not perfect for making this kind of cake, even the self-raising stuff you can buy – it tends to come out quite stodgy and nowhere near as light as the wheaty stuff that makes such lovely light sponge. But I thought I’d give it a try, and use some Dove’s Organic wheat-free self-raising flour. Handily there was a recipe for fairy cakes on the back of the bag, and it was more or less the same as my usual quick sponge recipe with wheat flour, except it said to add some milk which I don’t usually include. Here’s my recipe…
100g self-raising flour (wheat-free or wheat-full)
1/2 tsp baking powder
few drops vanilla essence
(for wheat-free only: 3 tbsp milk)
180g icing sugar
blue food colouring
some fresh cherries, half and stoned
Preheat oven to 180ºC (fan) and place cupcake cases into some muffin tins.
Cream the margarine and sugar in a bowl until nice and fluffy. (Tip: if you’re making one batch of wheat-free and one batch of wheat-full, do the wheat-free first in the clean bowl and then you can use the same bowl without washing for the wheat-full. The other way round wouldn’t work 😉 )
Beat in the egg thoroughly, and add the vanilla essence. (Add the milk at this point for the wheat-free option.)
Add the flour and baking powder, and mix until well combined.
Spoon the mixture into the cake cases, and fill to about two thirds full. The first difference between the wheat-free and wheat-full batches that I noticed was how runny the wheat-free mixture was when I put it into the cases. This is interesting because the only difference was a few tablespoons of milk, so I don’t know whether it’s just down to this, or whether the flour mixes in differently in some way.
Bake in the oven for about 10 minutes until the cakes are slightly golden on top. Test they are cooked through by spearing the centre with a skewer – if it comes out clean they are done.
Leave to cool.
Meanwhile, make the icing. Cream the margarine and icing sugar together in a bowl until smooth. Add food colouring and mix until it looks blue enough all through.
Transfer to a piping bag with a star-shaped nozzle.
Using a small sharp knife, cut a circle out of the top of each cake, going about half-way down into the cake. Remove this circle and cut it in half.
Pipe a generous amount of icing into the well of each cake, filling the well and spreading out on to the top of the cake.
Place the two halves of the removed circle at an angle onto the icing to look like two wings.
Finally, the cherry on the top of the cake is….. a (half) cherry on the top of each cake! (placed in between the two half circles)
Store in an airtight container, preferably in the fridge if it’s warm (probably not a problem this bank holiday weekend!)
Overall I’m very pleased with how they turned out, especially the wheat-free sponge. It is of course stodgier than and tastes a bit different from the wheaty sponge, but still perfectly edible and not bad for a cake that is classically so light. The worst part is actually the icing, because it was very runny, I suspect because I had to add lots of food colouring for it to really look blue! (Ah this didn’t happen back in the day when colourings were all E-numbers, not like the natural stuff that’s the only thing available these days 😉 ) So when I piped it ended up spreading out further than I intended. The first batch I iced were the wheat-free ones, and between doing these and the wheaty ones, I put the icing in the freezer for half an hour to try and thicken it up. This worked pretty well, so at least half of the wheaty ones turned out better, though the more I held the piping bag, the more the icing got runny again, so the later ones weren’t as good again. Anyway, this is probably me being a perfectionist. The main thing is they taste good! Have you baked or cooked anything special for the Jubilee? Has anyone else used these Union Jack cupcakes? Have a great long weekend!