Method
Step 1:
Lightly grease a 12 hole silicone cake tray with straight sided 7 cm circles. Alternatively you can use fairy cake tins or the mixture will fill 12 cupcake moulds.
Step 2:
Set oven to 180°C (160°C fan, gas mark 4).
Step 3:
Place the butter and sugar in a large mixing bowl and beat until smooth, creamy and light.
Step 4:
Gradually beat in the egg until creamy, adding a little flour if the mixture begins to curdle. Fold in the flour. You can add a couple of tablespoons of milk to slacken the mixture if it's too thick to pour.
Step 5:
Divide the mixture between the cake moulds and bake for 15-18 minutes until risen, golden and just firm to the touch. Allow to cool completely.
Step 6:
Slice each cake horizontally, cover one half with the whipped cream and top with a spoonful of jam, top with the other half of cake and dust with icing sugar.
Ingredients
For the cakes
- 175g Butter (unsalted)
- 175g White caster sugar (we like silver spoon)
- 3 Egg(s) (free range) (beaten)
- 175g Self-raising white flour
For the filling
- 148ml Double cream (whipped)
- 6 tbsp Raspberry jam
- Icing sugar (to dust)
Recipe Reviews
It went great, family loved it. Definitely Junior Bake Off worthy, for me as a young baker. Baking during lockdown has really kept me on my toes. Excellent dessert. 5 stars
Thank you for this delicious recipe! For once my yellow cake didn't taste like cornbread!🤣
I have made these several times now and each time they were perfect and i am no baker.
Amazing.
Hi, what size eggs do you use? Looking forward to making them!
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Hello,
These will be medium eggs,
Happy Baking!
Brilliant
Ingredients
For the cakes
- 175g Butter (unsalted)
- 175g White caster sugar (we like silver spoon)
- 3 Egg(s) (free range) (beaten)
- 175g Self-raising white flour
For the filling
- 148ml Double cream (whipped)
- 6 tbsp Raspberry jam
- Icing sugar (to dust)