Total Time: 38 min Prep: 20 min Cook: 18 min Serves: 20 Difficulty: Easy
Low Fat Spread
Egg, whole, raw
2 medium, raw, beaten
½ teaspoons, level
White Self Raising Flour
110 g, sifted
60 g, strawberry or raspberry
1 teaspoons, heaped, sifted
- Preheat the oven to 180ºC/fan 160ºC/gas mark 4. Beat together the spread and sugar until smooth. Beat in the egg a little at a time with the vanilla. Fold in the flour.
- Spoon the mixture into 20 holes of a nonstick mini muffin mould and bake for 15–18 minutes until golden and springy to the touch. Cool in the pan for 10 minutes, then loosen the cakes and remove to a wire rack to cool completely.
- When the cakes are cold, slice in half and fill with jam. Dust with the icing sugar and serve. Store the cakes in an airtight container for up to 2 days, though they are best eaten on the day of baking. The unfilled sponges can be frozen for up to 1 month.