Cake Sandwich with Jam and Cream
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
8
- Ingredients
- ½ cup butter
- ½ cup caster sugar
- 2 eggs
- 2 cups self-rising flour
- 1 pinch salt
- 1 tsp vanilla extract
- ½ cup milk
- For the filling
- 1.333 cups cream (48% fat)
- 1 cup Raspberry jam
- To decorate
- 24 Raspberries
- powdered sugar
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 3 large baking trays with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Gradually beat in the eggs until blended.
3.
Sift in the flour and salt and gently stir in, until incorporated. Stir in the vanilla and milk.
4.
Drop 2 tablespoons of the mixture at a time onto the baking trays, keeping them about 4 cm|2" apart.
5.
Bake for about 15 minutes, until golden and cooked through. Insert a skewer into the centre - it should come out clean. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
6.
For the filling: whisk the cream until stiff.
7.
Spread the flat side of a cold cake with the jam and put a spoonful of cream on top Place another half, flat side down, on top of the filling then press both halves together lightly.
8.
Place 3 raspberries on top of each whoopie pie and sift a little icing sugar over the top.
