SPONGE
- 175g unsalted butter, at room temperature
- 175g caster sugar
- 3 large eggs, beaten
- 1 tsp vanilla extract
- 175g self-raising flour
- Pinch of salt
- 150g unsalted butter at room temperature
- 300g icing sugar, sifted, plus extra for dusting
- 1 tsp vanilla extract
- 6-8 tsp raspberry or strawberry jam
Instructions
- Preheat the oven to 180°C/350°F. Lightly grease the tin.
- To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix again.
- Sift the flour and salt into the bowl and fold in until the mixture is glossy and smooth.
- Divide the mixture between the Mini Sandwich Tin and level with a teaspoon.
- Bake on the middle shelf of the oven for about 15 minutes until golden, well risen and a wooden skewer inserted into the middle of one of the cakes comes out clean.
- Leave the cakes to cool in the tin for 2 minutes and then ease out onto a wire cooling rack and leave until completely cool.
- To make the buttercream, cream together the butter, icing sugar and vanilla extract until the mixture is pale and light. Transfer to a piping bag.
- Cut each cake in half, and pipe the buttercream onto the bases, in dots (pipe one dot in the middle and the rest around the edge). Drizzle the jam over the buttercream dots, place the sponge tops on and lightly dust the cakes with icing sugar.