The name is a bit misleading as these are not actually cakes, but if you like buttery biscuits and you like jam then this is the post for you.
I made these little treats for a charity cake sale at work and they hardly took any time at all. To cook and to eat.
The recipe came from Mary Berry’s Ultimate Cake Book, but I adapted it from apricot Swiss Cakes to Raspberry Swiss Cakes Because that was the jam I had in the fridge. Although any kind of jam would be perfect for these so the choice is yours.
- 8oz (225g) butter, room temperature
- 3oz (175g) icing sugar, sifted, plus more for decoration
- 7oz (200g) self-raising flour
- 2oz (50g) cornflour
- Raspberry jam or your jam of choice
- Small paper cases (optional)
How to bake
- Pre-heat the oven to 180 degrees C/350 degrees F/Gas 4 and place the paper cases onto a baking tray
- Beat the butter in a large bowl to soften it a bit and then add the icing sugar and beat well until really soft and fluffy
- Stir in the flours then mix until smooth
- Spoon the mixture into a large piping bag fitted with a star nozzle and pipe circles of the mixture into the base of each paper case. Alternatively if your piping skills are a bit lame (like mine) then spoon it into the cases (like I did)
- Bake the cakes in the pre-heated oven for about 15-20 minutes or until pale golden brown
- Leave to cool in the paper cases then put a small amount of jam on to the centre of each cake. Dust lightly with sifted icing sugar
- Pile as many into your mouth as possible, but best not all at once