Juliana Cakes

Light-as-air Juliana Cakes are chocolate-topped cakes filled with pineapple and cream. They may be served as a dinner party dessert, or alternatively, they make a special tea-time treat.

1 oz. butter

1 oz. flour

1 oz. cornflour

4 eggs, separated

½ teaspoon vanilla essence

2 oz. castor sugar

4 fl. oz. double cream

5 oz. canned pineapple chunks, drained and chopped

4 oz. dark cooking chocolate, broken into small pieces

2 oz. butter

1 tablespoon cornflour

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Grease 12 patty tins with the butter. Set aside.

First, prepare the cakes. Sift the flour and the cornflour into a small mixing bowl. In a medium-sized mixing bowl, combine the egg yolks and vanilla, beating lightly with a fork until they are well blended. Set aside.

In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater, gradually adding the sugar, 1 tablespoon at a time. Continue beating until the mixture forms soft peaks. With a metal spoon, carefully fold in the egg yolk mixture, then the flour mixture.

Spoon the batter into the patty tins. Place the tins in the oven and bake the cakes for 10 to 12 minutes, or until they are golden brown and puffed up.

Remove the patty tins from the oven and loosen the cakes by running a sharp knife round their edges. Turn the cakes out on to a wire rack to cool.

To prepare the filling, in a medium-sized mixing bowl, beat the cream with a wire whisk or rotary beater until it forms stiff peaks. With a spatula carefully fold in the pineapple.

With a sharp knife, cut a ½ inch slice off the top of each cake. Spoon a little of the filling on to each cake and replace the top. Place the cakes in the refrigerator to chill for 1 hour.

To prepare the icing, in a small heat-proof bowl placed over a saucepan of simmering water, melt the chocolate. With a wooden spoon, stir in the butter and the cornflour , mixing until a smooth paste is formed. Remove the bowl from the heat.

With a flat-bladed knife, spread a little icing over the top of each cake. Return the cakes to the refrigerator to chill for 15 minutes to allow the icing to set.

The cakes are now ready to serve.

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