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!
(6) 4-inch Ring Molds
- 3 Eggs
- 1 cup of sugar
- 1 cup of all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 Tablespoons milk
- 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
- 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.
-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!