Fairy cakes


Fairy cakes

Ingredients Preparation
  • 400g
    whole egg(s)
  • 200g
  • 400g
    weak flour
  • 400g
  • 16g
    raising agent
  • 200g

Mix the sugar and eggs together. Once emulsified add the Iroko cream.
Then add the flour and the leavening agent.
Add the Andina drops.
Fill the mould up to 2/3 of its height with the mixture.
Bake at 230ÂșC for 15/18 minutes.

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Maureen Shanahan
  • Artisans & Chefs

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Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528