I adapted a recipe for a large Victoria Sponge to make 24 muffin-sized cakes. Once they cooled down I split them in half to serve them with raspberry jam and cream.
The plate in the picture is one of Nanna J’s. (Notice the chip? She was known for breaking dishes…)
1 Cup caster sugar
200gm butter, softened
4 large eggs
1 1/2 Cups self-raising flour
1 teaspoon baking powder
2 Tablespoons milk
Raspberry jam and whipped cream
Heat oven to 170 degrees Celsius.
Mix all ingredients using an electric mixer, then drop the batter into paper muffin pans.
Bake for 12 to 15 minutes. The cakes are cooked when they spring back when touched gently on top.
Cool the cakes for a minute, then move to a rack to cool.
Once cooled, cut them in half and serve with jam and cream.
The recipe said these would keep for two days, but ours didn’t last that long!