Madison life - recipe: mini sponge cakes

Preparation 20 minutes
Cooking 12 minutes
Makes 6

4 eggs
½ cup (80g) icing sugar, sieved
1 tsp vanilla extract
¾ cup (110g) self-raising flour
40g butter, melted and cooled slightly
²⁄³ cup double cream
1 tsp vanilla extract, extra
¹⁄³ cup strawberry jam
Extra icing sugar, to serve

1 Preheat the oven to 190˚C (170˚C fan-forced). Line a 25cm x 25cm baking tray with baking paper.
2 Beat the eggs, icing sugar and vanilla in the bowl of an electric mixer on high speed for around 5 minutes, until pale and tripled in volume.
3 Sieve the flour over the top and drizzle the butter down the side of the bowl. Gently fold in using a large metal spoon.
4 Spoon the mixture onto the lined baking tray and evenly spread to the edges. Bake for 12 minutes until golden and springy to touch (do not open the oven door until the 12 minutes is up). Remove from the oven and allow to cool on the tray.
5 Meanwhile, whisk the cream and extra vanilla together until firm peaks form. Cover and refrigerate until required.
6 Using a 6.5cm cookie cutter, cut 12 rounds from the cake.
7 Spread 6 rounds with jam and dollop with the cream. Sandwich together with remaining cake rounds. Dust with icing sugar to serve.

Tip: You can make the sponge cakes a day before. Let them cool on the baking tray and cover in cling wrap.