Powder Puffs With Raspberry Cream

1. 1

   Preheat oven to 350u00b0F. Grease and flour 2 - 12-cup shallow muffin pans.

2. 2

   Whip eggs and sugar until very thick and pale. Fold in flour and cornstarch until just combined. Distribute between prepared pans, smooth surface and bake for 10 mins, or until cakes are risen, golden and spring back when touched lightly. Turn out onto a wire rack lined with parchment paper to cool.

3. 3

   Meanwhile, to make raspberry cream, lightly crush raspberries. Whip cream and powdered sugar to stiff peaks then fold into raspberries.

4. 4

   Sandwich puffs with raspberry cream. Serve dusted with extra powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.