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Ingredients:

Method:

  1. Preheat the oven to 180C/160C fan.
  2. Grease a 12-cup loose-bottomed muffin tray.
  3. Use an electric whick to cream the butter and caster cugar together until the mixture is light and fluffy, then gradually add the beaten eggs.
  4. Once combined, add the milk, vanilla bean paste, flour and a pinch of salt, then beat again until smooth and greasy.
  5. Carefully spoon the batter into the greased tray, and bake for 15 minutes, or until the sponges are golden, risen and a skewer inserted into the middle comes out clean.
  6. Remove from oven and allow to cool in the tin for a few minutes, then ease out onto a wire cooling rack and leave until completely cool.
  7. Meanwhile, use an electric whisk to whip the cream with a little icing sugar to form soft peaks, and slice the strawberries.
  8. Slice the sponges in half, spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges.
  9. Lightly dust with a little icing sugar and top with a strawberry to serve. 
  10. Without the cream, the cakes will last 2-3 days stored in an airtight container in the fridge.