Classic Cream and Jam Cakes

Name: Classic Cream and Jam Cakes
Total time: 45 min
Yield: 3
Cuisine: British, European
Ingredients: 1 cup butter; 1 cup caster sugar; 4 eggs; 2 cups self-rising flour; 0.333 cup butter; 0.5 teaspoon vanilla extract; 1.75 cups powdered sugar; 0.5 cup Strawberry Jam; powdered sugar

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Health Score:

4,2 / 10

Difficulty:

easy

Difficulty

Preparation:

45 min.

Preparation

Calories:

1780

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	1,780 kcal	(85 %)
Protein	17.1 g	(17 %)
Fat	88.02 g	(76 %)
Carbohydrates	233.69 g	(156 %)
Sugar added	135.53 g	(542 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	903.84 mg	(112,980 %)
Vitamin D	2.67 μg	(13 %)
Vitamin E	9.05 mg	(75 %)
Vitamin B₁	0.57 mg	(57 %)
Vitamin B₂	0.75 mg	(68 %)
Niacin	6.78 mg	(57 %)
Vitamin B₆	0.04 mg	(3 %)
Folate	219.7 μg	(73 %)
Pantothenic acid	0.48 mg	(8 %)
Biotin	0.87 μg	(2 %)
Vitamin B₁₂	1.84 μg	(61 %)
Vitamin C	0 mg	(0 %)
Potassium	131.34 mg	(3 %)
Calcium	307.34 mg	(31 %)
Magnesium	17.94 mg	(6 %)
Iron	3.99 mg	(27 %)
Iodine	80 μg	(40 %)
Zinc	0.62 mg	(8 %)
Saturated fatty acids	52.43 g
Cholesterol	450.38 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

egg

Ingredients

for

mini cakes

For the cakes: 1 cup
butter; 1 cup
caster sugar; 4
eggs; 2 cups
self-rising flour

For the filling: 0.333 cup
butter; ½ teaspoon
vanilla extract; 1 ¾ cups
powdered sugar; ½ cup
Strawberry Jam

To decorate: powdered sugar

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Preparation

Kitchen utensils

1 Small pot mit Deckel, 1 Measuring cups, 1 Tablespoon, 1 Wooden spoon, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Immersion blender

Preparation steps

For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease and line six 7.5cm x 10cm |2" x 3" spring-sided cake tins with non-stick baking paper.

Beat the butter and sugar in a mixing bowl until light and fluffy.

Add the eggs, one at a time, beating well to combine. Add the flour and mix well.

Spoon into the tins and bake for 20-25 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.

For the filling: beat the butter and vanilla until creamy. Sift in the icing sugar and beat until thick and smooth.

Spread the buttercream onto 3 of the cakes. Top with jam, then place 1 cake on top of each of the layered cakes. Dust generously with icing sugar.