Want something a little festive but different this Christmas? How about these Christmas Present Mini Sponge Cakes? Rather than serving up slices, give each guest one of these instead!
Ingredients:
Makes approximately 25 mini sponge cakes
For Cakes:
6 eggs
14oz light brown sugar
18oz self-raising flour
4tsp baking powder
14oz softened butter
2tsp vanilla extract
For buttercream:
4oz butter
8oz icing sugar
1tsp vanilla extract
A little water
To cover:
2tbsp apricot jam
1kg marzipan
1kg White ready to roll icing
1kg various colours ready to roll icing (We used icing and marzipan from the Renshaw Baking range)
Method:
Preheat oven to 180°C/350°F/Gas Mark 4.
Cream the sugar and butter together.
In a separate bowl whisk the eggs until light, frothy and fluffy. Stir into the butter and sugar mixture adding the vanilla extract to the mix.
Sift the flour and baking powder into the bowl. Mix ingredients together well.
Divide mixture into two 10″ x10″ ovenproof dishes lined with greaseproof paper.
Cover with foil and bake for 30-35 mins or until brown and cooked through.
When baked remove from oven and place on a rack to cool completely.
Once cooled make up the buttercream filling by mixing together the icing sugar, butter and vanilla extract with enough water to create a thick, smooth cream.
Coat the top of one cake evenly and place the second cake on top.
Cut into cubes approximately 2″ square.
Heat up the apricot jam and coat a cake in preparation for icing.
Dust a worktop with icing sugar and roll out marzipan fairly thinly. Cover the cake.
Repeat with the icing and cover over the marzipan.
Add decorative ribbons.
Voila! Festive Christmas Present Mini Sponges!
