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| A miniature classic - delicious and perfect for party. |
Cake tin needed
1 Swiss Roll tin
For the cakes
225g (8oz) caster sugar
225g (8oz) self raising flour
225g (8oz) softened butter
225g (8oz) caster sugar
225g (8oz) self raising flour
225g (8oz) softened butter
1 tsp vanilla bean paste
4 eggs + 1 yolk to enrich
Mix all ingredients together in free standing mixer.
Spoon into 1 lined swiss roll tin.
Bake for 18-20 mins.
Leave to cool.
Cut out rounds.
Bake for 18-20 mins.
Leave to cool.
Cut out rounds.
Jam
450g strawberries
300g jam sugar
Put strawberries in pan, break up with fork, pour in sugar.
Bring to boil, cook for 10 mins, decant, leave to cool.
300g jam sugar
Put strawberries in pan, break up with fork, pour in sugar.
Bring to boil, cook for 10 mins, decant, leave to cool.
Buttercream
500g icing sugar & some for dusting
125g softened butter
2 tbsp milk
Mix in freestanding mixer to a light fluffy constancy.
500g icing sugar & some for dusting
125g softened butter
2 tbsp milk
Mix in freestanding mixer to a light fluffy constancy.
Spread the bottom layer with buttercream.
Top with a teaspoon of jam and sandwich with the top cake layer.
Lightly dust with icing sugar to serve.
Keep in an airtight container and eat within 2 days.
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