Individual jam and cream mini sponge cakes

    35 min

    This is the best recipe for jam and cream sponge cakes ever. Forever a crowd pleaser, people always ask for more. It's easy, it's quick and most of all, it's so yummy! Heads up, the mixture is not ment to be smooth like a normal sponge cake - no need to beat out all the lumps!


    County Cork, Ireland
    5 people made this

    Serves: 9 

    • 250g self raising flour
    • 90g sugar
    • 2 medium eggs
    • 30ml water
    • 75g butter
    • 20ml olive oil
    • For the filling
    • Jam
    • whipped cream

    Prep:15min  ›  Extra time:20min  ›  Ready in:35min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Sieve the flour and the sugar into a big bowl.
    3. Whisk the eggs, butter, olive oil and water together in a seperate bowl.
    4. Add the liquid mixture to the flour and sugar, folding it all together.
    5. Grease a mini cupcake tin with butter and spoon the mixture into the cups, flattening the top.
    6. Bake for 20 to 30 minutes. Stick a skewer into the cake; this should be clean once the cake is done.
    7. Remove the buns from the tin and put onto a wire tray. They must be completely cooled down before any filling is inserted.
    8. Once cooled, cut the individual cake in half.
    9. For the filling: Spoon jam onto both sides of the cake. Take a teaspoon of cream (per individual cake) and place it on one side of the half. Put the top half of the cake back onto the bottom half. Serve immeditely and enjoy!

    How to ice cupcakes

    Watch our How to ice cupcakes video to see how to dress them up or down for any occasion!

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