Sift dry ingredients into small bowl of electric mixer, add butter, eggs, milk and essence. Beat on medium speed about 3 minutes or until mixture is smooth and slightly lighter in colour. Drop 1 ½ tablespoons of mixture into prepared paper cases. Bake in moderate oven for about 20 minutes or until lightly browned; cool in pans.
Using a fine pointed knife cut circles from tops of cakes.
Place ½ teas jam or lemon butter into cavities of cakes, top with whipped cream. Place tops into position. Dust with sifted icing sugar.
—Sandra Boyle