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Soft, moist and tasty 🍰🎂🍰🎂
3 eggs separated
½ cup boiling water
¼ cup oil
1 tsp strawberry OR vanilla essence
1 cup castor sugar
1 cup cake flour
2 tsp baking powder
Beat the egg yolks with castor sugar until white and fluffy, then add the water and oil to it and beat a little.
Fold the flour and baking powder in and lastly beat the egg whites till very stiff and fold into the mixture.
Put 30 ml mixture into greased muffin pans.
Bake in a preheated oven at 180C for +9 mins in Thermofan oven
While that is baking mix and prepare the Jelly Syrup
One packet Moir’s Raspberry jelly
One cup boil water
One cup of cold water
Let it set until a thick syrup.
Put one cake layer on top of each other, dip in jelly and in fine coconut.
Open with sharp knife and pipe cream in the center and close it again.
Makes ± 24 snowballs
☆It freezes very well too, store in an airtight container☆
Prepared, tried and tested Feriel Sonday
2 thoughts on “Raspberry Snowballs With Fresh Cream”
These look really yummy, Esme.
Thanks for sharing Robbie