Homemade Mini Jammie Cakes Recipe: Quick and Easy Baking, Great for Kids

Gabriel loves to cook all kinds of foods, from baking to a full roast dinner.

Delicious Mini Sponges with Jammie Centers

Easy Tasty Treats

These delicious little jammie cakes will get a favorable vote every time from everyone, not just the kids. The pastry base, sweet jam filling, and soft sponge topping are a delightful combination and a real tasty treat. Easy and quick to make and even easier and quicker to eat.

I choose to use raspberry jam as it's my favorite flavor but you can use any of your favorite preserves or even experiment with other fillings; sweet stewed apples are awesome and apricot chutney also works.

Sprinkle with a little icing sugar if you want to be even more impressive.

Hope you enjoy :)

Cook Time

Step by Step

The Pastry

First: Make the pastry for the base of the mini cakes.

Ingredients:

• 150 grams of plain flour plus a little extra for dusting
• 1 tsp of fine caster sugar
• 1 small fresh egg, beaten
• 90 grams of butter, cubed plus extra for greasing
• 12 tsp of raspberry jam (to use for the jammy filling between the pastry and sponge mix)

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Method:

• Put the flour, sugar, and butter into a food processor and blitz to a fine crumb-like texture.
• Add in the egg and blitz to mix, don't over blitz or the pastry will be tough and heavy.
• Tip the dough onto a floured surface and knead lightly.
• Roll out the pastry and using a round-shaped cutter, cut into 12 circle shapes to fit into a buttered muffin/cupcake tin.
• Put a teaspoon of jam into each pastry circle.
• Place the tray in the fridge to chill for 10 to 15 minutes, while you make the sponge topping.

The Sponge Topping

Second: Make the sponge mix to top these lovely jammy mini cakes.

Ingredients:

• 100 grams of self-raising flour, sieved
• 100 grams of fine caster sugar, sieved
• 100 grams of unsalted butter, cubed, at room temperature
• 2 fresh eggs, well beaten, at room temperature

Method:

• In a large bowl cream the sugar and butter together till light and creamy.
• Add a little of the beaten egg and mix, followed by a little flour and mix.
• Continue to add the egg and flour alternatively, mixing well to form a smooth shiny batter.
• Take the muffin tray (I use a standard nonstick muffin tray exactly like the one advertised) with the filled pastry cases from the fridge.
• Top each pastry case with a spoonful of the sponge mix.
• Put the muffin tin in a preheated oven and bake on 200ºC/Gas mark 6 for 20 to 25 minutes until the sponge mix rises and is a lovely golden colour and the pastry is just cooked and the same golden colour as the sponge mixture.
• Leave to cool a little in the tin before carefully removing to a wire rack to cool completely. Of course, you can just eat them straight away, although be aware of the jam as it will be very hot.

Storing:

• Store in an airtight container, a tin is best as your pastries won't sweat.
• These little jammie treats will keep fresh for days.

Cooks Tips:

• Using butter at room temperature makes it easier to mix with the caster sugar.
• Using eggs at room temperature makes it easier to blend them together with the butter and sugar mix.
• Adding the eggs and flour alternatively ensures a smooth shiny sponge mix.

Bake and Rate Mini Jammie Cakes

© 2012 Gabriel Wilson