• 1 ½ cups SR flour
• ⅔ cup Castor sugar
• 125g Butter, softened
• 3 Eggs
• ¼ cup Milk
• 1 teas Vanilla essence
• ½ cup Jam
• 300mL Carton thickened cream

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