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)
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
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)