Description
Delicate mini vanilla sponge cakes filled with cream and jam — perfect for teatime or small gatherings.
Ingredients
- 175 g unsalted butter, softened
- 175 g caster sugar (or fine granulated sugar)
- 3 large eggs, beaten
- 175 g self‑raising flour
- ½ tsp vanilla extract
- 148 ml double cream (for filling)
- 6 tbsp raspberry (or strawberry) jam
- Icing sugar, for dusting
Instructions
- Preheat the oven to 180 °C (160 °C fan). Grease a 12‑cup mini cake tin or cupcake moulds.
- Beat the butter and sugar together until pale, light and fluffy.
- Gradually beat in the eggs, a little at a time, ensuring the mixture doesn’t curdle.
- Fold in the self‑raising flour gently, then stir in vanilla extract. If the mixture is very thick, add 1–2 tablespoons of milk to loosen it slightly.
- Divide the batter evenly among the mini cake moulds. Bake for 15–18 minutes, or until golden and a skewer inserted into the center comes out clean.
- Let the cakes cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
- Meanwhile, whip the double cream (optionally with a little icing sugar and vanilla) until soft peaks form.
- Once cooled, slice each cake horizontally. Spread whipped cream and a spoonful of jam on the bottom half, then top with the other half.
- Dust the tops with icing sugar before serving.
Notes
- If you don’t have self‑raising flour, use plain flour plus 1½ tsp baking powder and ¼ tsp salt.
- Ensure all ingredients are at room temperature for better mixing and rise.
- You can freeze the unfilled sponge halves and assemble just before serving.
- When using fresh cream, store cakes in the fridge and bring to room temperature before serving.
Nutrition
- Serving Size: 1 mini cake
- Calories: 672
- Sugar: 48 g
- Sodium: 0.42 g
- Fat: 41 g
- Saturated Fat: 27 g
- Carbohydrates: 69 g
- Protein: 6.2 g
