Date posted: 02/02/2018

Mini jubilee cakes

  • Serves 10
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Stork baking packet 100g
Tate & Lyle Fairtrade Caster sugar 100g
Everyday Favourites large fresh eggs 2
Everyday Favourites self raising flour 100g
Everyday Favourites strawberry jam 50g
Everyday Favourites UHT dairy whipping cream 50g
Strawberries 100g
Heather Cameron meringue nests 3 Inch 25g


  1. Cream margarine and sugar together in a bowl, beat in the eggs and fold in sifted flour. Pour into a lined sandwich tin and bake at 170°C, or gas mark 3, for 20 minutes until springy in the middle. Cool on a wire rack.
  2. When cool, slice sponge in half and cut out 20 even small rounds.
  3. On one half of the rounds, spread the jam, pipe on whipped cream, place on sliced strawberries, and crumble the meringue on top of the strawberries. Top with the remaining sponge round and sprinkle with sieved icing sugar if desired.
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