Homemade Mini Jammie Cakes Recipe: Quick and Easy Baking, Great for Kids
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 :)
Bake and Rate Mini Jammie Cakes
Step by Step
First: Make the pastry for the base of the mini cakes.
- 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)
- 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.
- 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
- 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.
- Store in an airtight container, a tin is best as your pastries won't sweat.
- These little jammie treats will keep fresh for days.
- 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.
© 2012 Gabriel Wilson