These Cream Lilies are the most gorgeous little cakes to serve. They are filled with one of my favourite ingredients, cream. They take their name from the shape they make once they are cooked and filled with jelly and cream.
My Step-Father Alan has kindly shared this recipe with me. It was his Mothers recipe and I can imagine that many visitors to their Gippsland dairy farm were delighted to be served these little cakes.
He has made these delicate creations for my family many times as he has become a generous, proficient, and sometimes prolific cook in his retirement.
Cream Lilies Recipe
2 small eggs
1/2 cup of sugar
1/2 cup of plain flour
1/2 teaspoon of baking powder
1/4 teaspoon of salt
Preheat oven to 180c.
Add eggs and sugar to a mixing bowl and beat well.
Add in sifted flour, salt and baking powder and stir to combine.
Line two baking trays with baking paper and drop approximately 2 tbsps of batter onto trays to form circles around 12- 15cm wide.
Bake for 10-12 minutes.
Remove from oven and while the cakes are still hot, twist into lily shapes and place seal side down on a tray to cool.
Once cooled, fill with fresh whipped cream and then play jelly dots onto the top of the cake to give the lily effect.