Individual jam and cream mini sponge cakes

Recipe by: Luisa

add photo

Reviews (0)

Tweaks (0)

Added to favourites by 10 cook(s)

Prep: 15 mins
Extra time: 20 mins,
Serves: 9

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!

Ingredients

250g self raising flour

90g sugar

2 medium eggs

30ml water

75g butter

20ml olive oil

For the filling:

Jam

whipped cream

Similar recipes

Preparation method

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!