Vanilla Welsh Cakes
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Moist and flavorful Welsh cakes filled with a hint of vanilla, perfect for a snack or breakfast.
Ella x
Ingredients
- 250 gall-purpose flour
- 5 gbaking powder
- 2 gsalt
- 150 ggranulated sugar
- 100 mlunsalted butter, melted
- 2large eggs
- 1 mlvanilla extract
- 100 mlwhole milk
- 50 mlgolden syrup
- butter, for greasing
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a non-stick pan or cake pan with butter.
Tip: Use a non-stick pan to prevent the cakes from sticking.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Make sure to whisk well to ensure the baking powder is evenly distributed.
- 3
In a large bowl, use an electric mixer to cream together the sugar and butter until light and fluffy.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Gradually add the flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture.
Tip: Make sure to alternate to prevent the batter from becoming too thick.
- 6
Stir in the golden syrup until well combined.
- 7
Drop rounded tablespoonfuls of the batter onto the prepared pan, leaving about 2.5 cm (1 in) of space between each cake.
Tip: Make sure to leave enough space for the cakes to spread.
- 8
Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Tip: Keep an eye on the cakes as they can burn quickly.
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