Gluten-free Mini Sponge Cakes
- For the cakes
- ¾ cup unsalted butter
- ¾ cup caster sugar
- 3 large eggs (beaten)
- 1 tsp vanilla extract
- 1 ½ cups gluten-free self-rising flour
- 1 pinch salt
- For the filling
- ½ cup unsalted butter
- ½ tsp vanilla extract
- 1 ¾ cups powdered sugar
- ¼ cup Strawberry Jam
- To decorate
- powdered sugar
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 mini sandwich tins.
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 salt and mix well.
Spoon into the tins and bake for about 15 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.
Split the cakes in half and spread half the cakes with a thin layer of jam.
Spoon the buttercream into a piping bag and pipe on top of the jam. Place the cake tops and sift icing sugar over the top.