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Mini Elizabeth Sponge Cakes
Mini Elizabeth Sponge Cakes
Prep time
30 minutes
Cooking time
30 minutes
Servings
14
Difficulty
Easy
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.
