Ingredients
Butter 3 ounces
Caster sugar 3 ounces
Self raising flour 3 ounces
Egg 1 beaten
Egg yolk 1
Vanilla essence 1 tsp
Ingredients for decoration
Whipped cream 1 cup
Strawberry jam 6 tbsp
Icing sugar 3 ounces
Method
Preheat oven to 180 degrees C, grease a muffin tray, line with paper cases, put butter, caster sugar, self raising flour, egg and egg yolk, vanilla essence in a mixing bowl and beat together until smooth and creamy, using a tsp, spoon the mixture evenly into the prepared tin, level with a back of spoon, bake for 15 minutes, remove on a wire rack to cool, spilt the cakes using a knife.
Method for decoration
Whip cream until stiff, put the sieved strawberry jam in a piping bag, sandwich the cake together with the remaining jam and cream, beat the icing sugar and 1 tbsp lemon juice in a small bowl until smooth. Spoon the icing over the cake, spreading just to the edges, pipe dots of jam in each cake and draw a wooden skewers through them.
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