Wednesday, 14 May 2014

Summer Sponge Fingers

This is one of my favourite things to bake in the spring and summer time - they're small enough to have for afternoon tea, but still jam packed with taste. You can put your own twist on the topping and filling and I'd love to see what you make!

Ingredients for the sponge
  • 225g self raising flour
  • 225g softened butter
  • 225g caster sugar
  • 4 medium eggs
Ingredients for the filling and topping
  • 250g softened butter
  • 200g icing sugar
  • Strawberry jam
  • Blueberries
  • Preheat the oven to 160 degrees celcius. Grease and line an 8 inch square cake tin or a normal sized brownie tin.
  • Beat together all of the sponge ingredients until smooth. Pour into the tin and smooth out, making sure it gets in all the corners.
  • Bake for around 40 minutes or until a knife comes out of the centre completely clean. Leave to cool in the tin for about 10 or 15 minutes, and then carefully turn out onto a cooling rack.
  • For the filling, beat together the butter and icing sugar until light and fluffy. (Be careful if you're doing this in a machine, the icing sugar gets everywhere! I would recommend gently beating it together by hand until most of it is combined, and then beat it with the machine until it's light and fluffy.)
  • Once the cake is completely cool, take a bread knife and carefully cut the cake through the middle (so that it is still the same size on top, but there are two bits. Sorry this bit is badly explained, but if you don't understand then look at the picture; you need two relatively thin bits so it can be sandwiched together!)
  • Take one of the pieces of cake, and spread the paler side with a generous layer of butter cream, leaving some for the topping. Then cover this with an equal amount of strawberry jam and place the other bit of cake on top, with the paler side touching the jam. Take the bread knife and cut this whole cake into smaller sandwiches, whatever size you like!
  • For the topping, put the left over butter cream in a piping bag, and pipe three small dollops of the icing on top of each sandwich. Wash and dry the blueberries, and then place one blueberry on top of each icing dollop. It's important to do this quickly, as the butter cream will harden up and the blueberries won't stick!

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