Growing up, one of my favorite things about Easter was the traditional Easter Lily cake that my Great- Aunt Lily would bake every year. She lived to be 103 and loved to spend her free time baking cakes, cookies and candy. As a kid I loved to bake with her and I think of her when I make her toffee, fudge and these little cakes. My daughter, Lily, is named for her. This is a simple cake that is baked in 4” ring mold and folded into a cone while still hot. When it cools, fill it with sweetened whipped cream and garnish it with a long stemmed cherry.
Enjoy! May these cakes become a tradition in your family as well!
Special Equipment
(6) 4-inch Ring Molds
Cake
3 Eggs
1 cup of sugar
1 cup of all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 Tablespoons milk
Filling
1 cup of heavy cream
2 tsp. vanilla extract
3 Tbsp. confectioner’s sugar
- Combine the cream, vanilla and sugar.
- Beat to form soft peaks and set aside.
Garnish: 12 maraschino cherries
Procedure
- Preheat the oven to 350F
- Line a baking sheet with parchment paper and place the 6 greased ring molds on the parchment.
- Beat the eggs together with the sugar until well combined
- Sift together the flour, salt and baking powder
- Fold the flour mixture into the egg mixture and then fold in the milk.
- Place 3 Tbsp. of batter in the ring molds and gently spread evenly, using the back of a spoon if necessary.
- Bake until a light golden brown, about 7-9 minutes.
- Remove the cakes from the ring molds and fold the sides of the cake in to form a cone. Press gently to close.
- Set aside to cool.
-Repeat with the remaining batter.
Assembly
-Hold the cake cone in one hand and place a dollop of cream in the opening at the top.
-Garnish with a cherry and enjoy!
Guest Writer – Phoebe Schilla
Phoebe dreamt of going to cooking school as a young child, and when she was 19, she was given the opportunity to study at Le Cordon Bleu in Paris, France. Needless to say she jumped at the chance and hasn’t looked back since. After her return from France she continued her education working in restaurants, and eventually found herself back in Culinary School, this time at the Culinary Institute of America (CIA) in Hyde Park, New York. She spent two years there, and graduated with an AOS degree in the culinary arts.
The Cordon Bleu and the CIA couldn’t be more different. The two educational styles complemented each other and gave her a well rounded education. As a result, she knows a lot of minutiae about the culinary arts and feels comfortable cooking just about anything. There is nothing that pleases her more than to make something beautiful and fragrant to eat. This is what she was meant to do, and she loves sharing her cooking skills and knowledge with others.
More information and recipes can be found on Phoebe’s website, Studio of Good Living!