About this recipe: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!
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Method Prep:15min › Extra time:20min › Ready in:35min
Preheat the oven to 180 C / Gas 4.
Sieve the flour and the sugar into a big bowl.
Whisk the eggs, butter, olive oil and water together in a seperate bowl.
Add the liquid mixture to the flour and sugar, folding it all together.
Grease a mini cupcake tin with butter and spoon the mixture into the cups, flattening the top.
Bake for 20 to 30 minutes. Stick a skewer into the cake; this should be clean once the cake is done.
Remove the buns from the tin and put onto a wire tray. They must be completely cooled down before any filling is inserted.
Once cooled, cut the individual cake in half.
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!