 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 12 |
|
This recipe comes from my dear friend Pat! I can remember her making these at Easter and still does to this day! They are easy, fun to make and pretty! Ingredients:
3 eggs |
3/4 cup sugar |
1 cup flour |
1 teaspoon vanilla |
1 teaspoon baking powder |
1 pinch salt |
Directions:
1. Beat egg;.
2. Add rest of ingredients and beat well.
3. Drop by teaspoon full on to lightly greased baking sheets.
4. Bake for 5 minutes at 375 degrees until golden brown.
5. As soon as you remove the round sponge cake from oven, while still warm, fold over into a cone shape and hold in place with a wooden toothpick.
6. When completely cooled, fill centers with whipped cream (can use a cake decorating bag and tip or put whip cream in a ziploc bag and cut corner off to squeeze into cone).
7. Cut a thin strip of peach and insert into whipped cream at wide part of cone to look like a lily.
|
|