YUM YUM Cakes
Another old gem, from the 1960’s Cornish WI Ladies. When I made this batch and took it to my Friday afternoon Bridge Club, lots of folk said “I remember these” or “ My mother made these”. My husband loved them too. So easy to make, with little effort. You will need a Swiss roll tin, mine was 14 x 9 inches.
Pre heat your fan oven to 160C and butter the base of your Swiss roll tin.
These little cake squares are prepared in two parts.
The Base:
3 oz soft brown sugar
4½ oz softened butter
1 teaspoon vanilla extract or bean paste
3 large egg yolks [you will need the whites in a mo]
9 oz self raising flour
Cream the butter, vanilla and sugar until light and fluffy then add the beaten egg yolks and the flour. Mix together with your hand to a crumbly paste and tip it on the base of your prepared tin and flatten evenly. I ran a knife around the edges to flatten and neaten it as well.
The Topping:
3 egg whites
6 oz caster sugar
2 oz each of finely chopped walnuts and cherries.
Whisk the egg whites until stiff then gradually fold in the sugar and lastly the fruit and nuts. Spread this mixture evenly over the flattened base and bake in your oven for about 25-30 mins.
Cool in the tin for ¼ hour then cut into squares and finish cooling off on a rack.
Yum Yum….piggies bum
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