RASPBERRY JAM CAKES

RASPBERRY JAM CAKES

- 185g unsalted Butter

- 1 Cup Caster Sugar

- 1 Teaspoon Vanilla

- 3 Eggs, separated 

- 1/2 Teaspoon Baking Powder

- 2 Cups Plain Flour

- 1/3 Cup Milk

Mitch's Preserves Raspberry Jam

Icing Sugar to dust.

 

Preheat oven to 180 degrees and lightly grease a 12 hole muffin tin.

Beat the butter and sugar until pale.  Add vanilla, then egg yolks 1 at a time, beating well after each addition.  Add the baking powder and a pinch of salt, then add the flour and milk alternatively, beating until well combined.

Whisk the egg whites in another bowl until soft peaks form.  Fold them into the batter using a metal spoon.

Place 2 tablespoons of batter in each muffin hole.  Make an indentation in the batter and fill with a teaspoon of JAM.  Top each with a tablespoon of batter.  Bake for 20 - 25 mins until lightly golden.  Leave to cool in the pan for 5 mins, then turn out onto wire rack.  Dust with icing sugar when cool.

I think some chopped white chocolate would make a lovely addition to the mixture as well.