Mini Elizabeth Sponge Cakes
Mini Elizabeth Sponge Cakes
- 30 minutes
![]()
Prep time - 30 minutes
![]()
Cooking time - 14
![]()
Servings - Easy
![]()
Difficulty
Ingredients
Sponges
- 225 grams Stork
- 225g (8 oz) caster sugar
- 4 eggs, medium
- 225g (8 oz) self-raising flour, sieved
- 1 teaspoon baking powder
Filling
- 2 tablespoons jam
- 150ml Elmlea double (Whipped), whipped caster or icing sugar, to dredge
Instructions
how_make
- Preheat the oven to 180° C, (160 â 170° C fan), Gas mark 4.
- Place all cake ingredients in a mixing bowl and beat together until smooth.
- Place heaped tablespoons of the mixes in 12 muffins cases.
- Bake in centre of the preheated oven for 20 - 25 minutes.
- Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
- To finish, fill with the jam and whipped Elmlea and a dusting of icing sugar.
