Roze Koeken (Dutch Pink Iced Cakes)

Sponge cakes

• 80 g Unsalted butter
• 2 Egg, room temperature
• 120 g Caster sugar
• 2 tsp Vanilla extract
• 140 g Plain flour
• 2 tsp Baking powder

Pink icing

• 220 g Icing sugar
• 1 Lemon
• 1 pinch Powdered food coloring

1. Heat the oven to 180°C (355°F). Line a baking tray, then set it aside.
2. Melt the unsalted butter and leave it to cool until just warm. This helps it blend in without deflating the batter.
3. In a mixing bowl, whisk the egg and caster sugar for 3 to 5 minutes until very pale, thick, and ribboning. Whisk in the vanilla extract.
4. Sift in the plain flour and baking powder, then fold gently until you no longer see dry flour. Drizzle in the melted butter and fold just until incorporated.
5. Spoon the batter into 12 small rounds on the tray, leaving space for spreading. Bake for 10 to 12 minutes until lightly golden and springy to the touch.
6. Cool on the tray for 2 minutes, then transfer to a cooling rack. Leave to cool completely before icing so the topping sets neatly.
7. Make the icing by sifting the icing sugar into a bowl. Squeeze in lemon juice a little at a time, stirring until you have a thick, smooth icing that slowly levels out.
8. Stir in the powdered food coloring until evenly pink. Spoon the icing over the tops and gently nudge it to the edges; leave to set at room temperature.

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