Description
Delicate mini sponge cakes sandwiched with jam and cream or buttercream — perfect bite‑sized treats.
Ingredients
- 175 g unsalted butter, softened
- 175 g caster sugar (or superfine sugar)
- 3 large eggs, beaten
- 175 g self‑raising flour (or plain flour + baking powder)
- ½ tsp vanilla extract
- 148 ml double cream (for whipped filling)
- 6 tbsp raspberry (or strawberry) jam
- Icing sugar, for dusting
Instructions
- Preheat oven to 180 °C (160 °C fan). Grease and flour a 12‑hole mini cake tin. :contentReference[oaicite:0]{index=0}
- Beat butter and sugar together until pale, light, and creamy. :contentReference[oaicite:1]{index=1}
- Add the beaten eggs, a little at a time, beating well after each addition. :contentReference[oaicite:2]{index=2}
- Sift in the flour and gently fold into the batter. Add vanilla extract. :contentReference[oaicite:3]{index=3}
- Divide batter evenly into the prepared tin wells. Bake 15–18 minutes or until golden and a skewer comes out clean. :contentReference[oaicite:4]{index=4}
- Allow cakes to cool completely on a rack. :contentReference[oaicite:5]{index=5}
- Whip double cream with a little icing sugar until soft peaks form. :contentReference[oaicite:6]{index=6}
- Slice each mini cake horizontally. Spread jam on one half, then pipe or spread whipped cream. Put the top half back on. :contentReference[oaicite:7]{index=7}
- Dust the tops of the mini cakes with icing sugar. Serve. :contentReference[oaicite:8]{index=8}
Notes
- If you don’t have self‑raising flour, use plain flour + 1½ tsp baking powder per 175 g flour. :contentReference[oaicite:9]{index=9}
- Ensure all ingredients are at room temperature for better mixing. :contentReference[oaicite:10]{index=10}
- You can substitute buttercream for whipped cream if preferred. :contentReference[oaicite:11]{index=11}
- The unfilled sponge layers can be stored at room temperature; fill just before serving for best texture. :contentReference[oaicite:12]{index=12}
- If the batter seems very thick, add a tablespoon or two of milk to loosen it. :contentReference[oaicite:13]{index=13}
Nutrition
- Serving Size: 1 mini cake
- Calories: ≈ 56 kcal (based on total 672 kcal for full batch of 12) :contentReference[oaicite:14]{index=14}
