A great classic cake is made more elegant and sophisticated by making it miniature. It is a simple recipe yet looks stunning and you don’t have to feel so guilty about eating one, or two.
I love the compactness of the final cake and how if you get the recipe absolutely perfect, it looks as if it deserves to be present in the window fronts of a patisserie and I love how such a simple recipe can be transformed by the use of a cookie cutter and a different way of adding the jam and buttercream. If you ever need a recipe to fall back on to impress somebody, this one is the one to look for.
Some people often are unsure when the buttercream filling is done. I often taste a little bit of the buttercream. If it feels grainy, or there are “bursts” of icing sugar as you eat it, you need to continue to beat it. I always add milk because it makes the final buttercream slightly fluffier.
225g caster sugar
225g self raising flour
1 tsp baking powder
1 tbsp milk
100g strawberry jam – or any flavour you want
200g icing sugar
1 tbsp milk
- Preheat the oven to 190 degrees. Line a swiss roll tin with greaseproof paper. Make it slightly bigger than the tin so there is overhang which allows you to pull the cake out of the tin. Use butter to ensure it sticks down properly.
- Make the cake by placing all the ingredients but the milk into a large bowl. Using an electric mixer, combine all the ingredients until just combined. If the mix is still quite thick, add the tbsp of milk. Whisk together gently.
- Pour the mixture into the lined tin. Ensure that the cake mixture is evenly spread across the tin otherwise it will bake unevenly.
- Bake for about 20 minutes until the cake begins to shrink away from the sides and is springy to the touch.
- Make the icing by creaming the Stork in a large bowl. Gradually sift in the icing sugar so you don’t get the cloud of icing sugar. When you’ve sifted all the sugar in, pour in the milk and beat the icing until it is smooth.
- When the cakes are done, take out of the tin immediately so it doesn’t go soggy. Separate the sides of the paper from the cake and allow to cool fully. When cool, use a cutter to cut 12 circles of the sponge. If it is warm, it won’t give an even cut.
- Place the jam in a bowl and pour 1 teaspoon of boiling water into the jam. This loosens it slightly so it is more spreadable. The jam should still be quite thick but it just allows the jam to spread across the cake more easily.
- Take a teaspoon of the jam and place onto one side of the cake. Take a palette knife to spread slightly. On the other side, take a teaspoon of the icing and sandwich together. Repeat for the other sponges. With the remaining icing, put into a piping bag with a star nozzle attached. Pipe some icing on top in an attractive rosette shape. Alternatively you can make a quenelle of icing by scraping some icing onto one spoon and using another spoon to scrape the icing onto the other spoon.