Iced Patty Cakes

Difficulty | Makes 12 | Book 4

Iced Patty Cakes

2 egg whites
¼ cup white sugar
2 tablespoons (30g) Flora® Light margarine melted
⅓ cup skim milk
½ teaspoon vanilla essence
1 cup self-raising flour
12 paper patty cases
½ cup icing sugar
1 teaspoon (5g) Flora® Light margarine
1-2 teaspoons skim milk
a few drops of food colouring (optional)

Per serve
Kilojoules387 (cals 92)
GI RatingMedium


Preheat oven 180ºC fan forced.

  1. Patty cake: Beat egg whites and sugar in a medium sized mixing bowl for 1 minute using an electric beater.
  2. Combine milk and essence with melted margarine then pour into bowl and combine.
  3. Gently fold sifted flour into mixture in one go, treat as if it is a sponge. DO NOT BEAT, as this will make the cakes tough. The less the mixture is moved, the lighter the cakes will be.
  4. Place paper patty cases into a 12 cup muffin pan and spoon equal amounts of mixture into cases. Bake 10 minutes or until firm to touch in centre. Leave to rest for a few minutes then place onto a wire rack to cool.
  5. Icing: Once cakes have cooled, place sifted icing sugar, margarine and milk into a small mixing bowl, blend together until a spreadable consistency. Add a few drops of food colouring mixing in well (optional). Spread icing over each patty cake. Leave to set.

 Variation: Omit icing for a plain patty cake

Dietitian's tip

Omit the icing would make this suitable as an occasional snack for a person with diabetes. It contains refined foods of little nutritious value.