Mini Sponge Cakes - cooking recipe

Ingredients

4 None eggs
1/2 cup powdered sugar, sifted, plus additional, to dust
2 tsp vanilla extract
3/4 cup self-rising flour
3 tbsp butter, melted and cooled slightly
2/3 cup heavy cream
1/3 cup strawberry jam

Preparation

Preheat the oven to 375\u00b0F. Line a 12 x 8-inch baking pan with parchment paper.
Beat the eggs, powdered sugar and 1 tsp of the vanilla in a large bowl with an electric mixer on high speed for about 5 mins, until pale and tripled in volume.
Sift the flour over the top and drizzle the butter down the side of the bowl. Gently fold in using a large metal spoon. Spoon the mixture into the prepared pan, spreading evenly to the edges.
Bake for 12 mins until golden and springy to touch (do not open the oven door until the 12 mins is up). Cool completely in pan on a wire rack.
Meanwhile, beat the cream and remaining 1 tsp vanilla until firm peaks form. Cover and refrigerate until required.
Using a 2 1/2-inch round cookie cutter, cut 12 rounds from the cake.
Spread 6 rounds with jam and dollop with the cream. Sandwich together with remaining cake rounds. Dust with powdered sugar to serve.