Total Time: 38 min Prep: 20 min Cook: 18 min Serves: 20 Difficulty: Easy


Low Fat Spread

110 g

Caster Sugar

110 g

Egg, whole, raw

2 medium, raw, beaten

Vanilla Extract

½ teaspoons, level

White Self Raising Flour

110 g, sifted


60 g, strawberry or raspberry

Icing Sugar

1 teaspoons, heaped, sifted


  1. 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.
  2. 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.
  3. 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.

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