Finger Cakes

    Finger Cakes


    6 people made this

    About this recipe: A delicious moist finger cake recipe. Bake these in a madeleine tin or you can also use a swiss roll tin and cut the cake into fingers that way.

    Serves: 6 

    • 110g butter
    • 4 tablespoons caster sugar
    • 1 egg
    • 1 egg yolk
    • 260g golden syrup
    • 175ml milk
    • 1 teaspoon vanilla extract
    • 250g sifted plain flour
    • 3 teaspoons baking powder
    • 1/4 teaspoon salt

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / Gas 4. Grease a swiss roll tin or a teacake tin.
    2. Cream butter; gradually add sugar and beat until fluffy. Add whole egg and egg yolk one at a time and beat until mixture is puffy light.
    3. Combine golden syrup and milk. Add vanilla. Sift dry ingredients. Add dry ingredients and liquid alternately to first mixture, mixing until smooth.
    4. Bake for 20 to 25 minutes. Cut into 2.5x5cm slices if you used a swiss roll tin.

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