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Irish Tea Cakes

These beautiful cakes look beautiful when brought to the table on a green depression glass cake plate.

Cupcake Ingredients

3 eggs, separated and at room temperature

½ cup sugar

2/3 cup sifted cake flour

Pinch of cream of tarter

1 teaspoon vanilla

4 tablespoons melted butter, cooled

Preheat oven to 350° F. Grease and flour 12 muffin cups. Beat egg yolks for 1 minute. Gradually add sugar and continue beating for 4 minutes. Beat egg whites until foamy. Add a pinch of cream of tartar. Beat until stiff peaks form.  Lightly fold 1/3 of whites into the yolk mixture.  Then fold in flour and egg whites by thirds. Add butter, mixing gently until blended thoroughly.

Spoon into prepared muffin cups, filling half full. Bake for 15 minutes. Cool in pan for 10 minutes and turn out onto a rack.

Filling

1 cup heavy whipping cream

¼ cup powdered sugar

½ teaspoon vanilla

¼ cup orange marmalade

Whip cream and sugar until stiff. Add vanilla and marmalade. Use a whisk to blend.

To assemble the tea cakes, cut a small circle about an inch deep into the top of each cake. Fill hole with 1 tablespoon of whipped cream mixture. Cut top in half and place each side, centers touching, onto the top covering the cream. Dust with powdered sugar and garnish with a green cherry.