Small Sponge Buns with Buttercream
|WHITWORTHS ICING SUGAR||220g|
|WHITWORTHS CASTER SUGAR||110g|
|Butter/margarine at room temperature||110g|
|Vanilla Extract||1 tsp|
|Large free range eggs||2|
|Baking powder||1 tsp|
|Pinch of Salt|
|Butter at room tempreture||110g|
|Vanilla extract (optional)||1 tsp|
|Splash of Milk|
Preheat the oven to 200C (180C in a fan oven), Gas mark 6.
Line a 12 hole bun tin with paper cases.
Place all the cake ingredients in a large bowl and whisk together for 2-3 minutes with an electric hand whisk, until light and fluffy.
Fill the paper cases with the cake mixture, using approximately 1 heaped teaspoon of mixture per case.
Bake in the oven for 12-15 minutes or until lightly golden and cooked through.
Remove from the oven and carefully transfer to a cooling rack to cool completely.
Make the icing by whisking the butter and half the WHITWORTHS ICING SUGAR together, once fully combined, add the remaining sugar, vanilla and a dash of milk, continue whisking for 1-2 minutes until light and smooth.
Take a sharp knife and cut a circular section out of the middle of each cake (approximately 1/3 from the edge of the cake and halfway down).
Place ½ tsp of jam into each hole and top with a teaspoon of butter icing. Cut the cake lid in half and replace the 2 pieces on each side of the butter cream, slightly angled outwards (like wings).
Dust with a little WHITWORTHS ICING SUGAR before serving.
Carefully spoon the hot lemon syrup over the cake and finally sprinkle over the WHITWORTHS CRUNCHY DEMERARA SUGAR.
Leave the cake in the tin for 20-30 minutes to allow the syrup to settle.
Remove the cake from the tin onto a wire rack and allow to cool completely before serving.