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Contributed By:


Wendy Barrie
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Ingredients:
2 eggs
100g butter
100g caster sugar
100g SR flour
1tspBaking powder
1 tblsp cold water

For filling: half fat crème fraiche & sliced Scottish strawberries
Icing sugar for dredging

Method:
Pre heat oven 160 C (Gas3).
Oil & line baking tin – if manufacturer recommends it.
In a bowl, beat cake ingredients with electric whisk until light, creamy & of a dropping consistency.
Spoon into moulds & bake until well risen & golden for approx 20mins. Turn out onto a wire tray.
When cold, split & fill. Dredge with sifted icing sugar.
Makes 6.