Prep time: 12 Mins
Baking time: 25-35 Mins
Servings: 12 – 14
sponges:
| 225g (8 oz) | Stork Baking Liquid |
| 225g (8 oz) | castor sugar |
| 4 | eggs, medium |
| 225g (8 oz) | self-raising flour, sieved |
| 1 | teaspoon baking powder |
Filling:
| 2 | tablespoons jam |
| 150ml | Elmlea Whipping, whipped Castor or Icing sugar, to dredge |
Method:
- 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 pre – heated oven at 180° C, (160 – 170° C fan), Gas mark 4 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.
| Each serving contains: | ||
|---|---|---|
| Calories Kcal | 351 | 18% |
| Sugars g | 26.1 | 29% |
| Fat g | 19.9 | 28% |
| Saturates g | 5.4 | 27% |
| Salt g (based on sodium) | 0.5 | 8% |
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