Newbie Parent's Programme
Four Reasons To Go On Vacations
July 24, 2018
Family Vacation - Malacca
September 17, 2017
2 Days 1 Night Trip At Avani Sepang Goldcoast Resort
September 10, 2017
Experiencing Japan By Rail
December 11, 2016
Prabanam and Borobudur
September 14, 2016
Our School Holiday Road Trips
September 9, 2016
Hua Hin Memories
September 8, 2016
Snack Ideas For Kids
September 7, 2016
5 Pregnancy Travel Planning Tips
August 20, 2016
How I Survived Solo Travelling with My Baby
Preschool - Understanding The Needs
March 26, 2017
Squint In Children
September 25, 2016
September 12, 2017
January 5, 2018
These cakes are miniature versions of a popular cake often known as a Victoria sponge. They are filled with vanilla buttercream and strawberry jam.
For the cakes: -
75g caster sugar
75g softened butter, margarine or dairy free spread
1/2 teaspoon vanilla essence
2 medium eggs
75g self raising flour
For the filling:
25g softened butter, margarine or dairy free spread
50g icing sugar
4 tablespoons strawberry jam
2 tablespoons icing sugar
You will also need a 6 hole deep muffin tin. Makes 6.
1) Heat the oven to 180C, 350F or gas mark 4. Grease the inside of each hole of the muffin tin using a little softened butter, margarine or dairy free spread.
2) Put the sugar and the butter, margarine or spread in a big bowl. Beat until you have a fluffy misture. Add the vanilla.
3) Break one egg into a cup. Pour it into the bowl and mix. Do the same with the other egg. Sift over the flour and mix it in gently.
4) Spoon the mixture into the holes of the muffin tin. Bake for 20-25 minutes, or until firm and risen. Leave the cakes to cool for 10 minutes.
5) Hold the muffin tin upside down over a wire rack and shake, so the cakes pop out. Turn them the right way up again. Leave to cool completely.
6) While the cakes are cooling, use the butter, icing sugar and vanilla to make the vanilla buttercream.
7) When the cakes are cool, cut each one in half.
8) SPread a little buttercream over each bottom half, then spread on some jam. Put the top halves back on.
9) To decorate the cakes, spoon the icing sugar into a small sieve. Hold it over each cake and tap it gently.
Source: Little Cakes and Cookies to Bake
4 to 5 years old
1 to 3 years old