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
Hiii! haven't baked it yet but does it have to be baked in a silicone tray? Amazing Recipe btw!!
Don't worry if you don't have silicone moulds this recipe can also be made using fairy/shallow cupcake tins.
Will slightly salted work? I think that’s the only butter we’ve got.
Yes this would work as it will work in the same way as unsalted, however, you may have a slightly saltier flavour to your bake as a result of using this ingredient.
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.
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)