Thursday, February 7, 2008

Strawberry Sour Cream Cakes

4.5 oz butter, softened
1/2 cup caster sugar
1 teaspoon vanilla essence
2 eggs, at room temperature
1 1/4 cups self-raising flour
1/3 cup light sour cream
9 oz strawberries, hulled, diced

Preheat oven to 350° F. Grease 6 heatproof, 3/4-cup capacity ramekins.
Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, mixing well after each addition. Sift flour over butter mixture and stir gently to combine. Fold through sour cream and strawberries.
Three-quarter fill each ramekin with strawberry batter. Smooth tops. Bake for 30 to 35 minutes or until a skewer inserted into the centre comes out clean. Cool in ramekins for 5 minutes before turning out. Serve warm or at room temperature.

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