Soured-cream fairy cakes for tea

Ingredients

• soured cream – 1 glass (250 ml)
• sugar – 1 glass (250 ml)
• egg – 1 pc
• vanilla sugar – 1 tbsp
• bicarbonate of soda – 0.5 tsp
• vinegar – 1 tbsp
• cornflour – 1 tbsp
• olive oil – 2 tbsp
• plain flour – 1 glass (250 ml)

Method

1. Step 1

   This fairy-cake batter is one of the simplest.

   
2. Step 2

   Beat the egg and sugar lightly with a whisk.

   
3. Step 3

   Stir in the soured cream, then the oil.

   
4. Step 4

   Quicken the bicarbonate with vinegar and add it.

   
5. Step 5

   Add the flour and mix to a thick batter, like pancake batter.

   
6. Step 6

   Half-fill the cases.

   
7. Step 7

   Bake at 180°C for about 30 minutes; check with a skewer. Dust with icing sugar if you like.

   
8. Step 8

   Bon appetit!