Mini gooseberry & elderflower sponges

Name: Mini gooseberry & elderflower sponges
Yield: Makes 12
Ingredients: 40 g cream cheese; 185 g icing sugar; 100 g unsalted butter, softened; caster sugar, for dusting; 250 g gooseberry jam; 1–2 tbsp milk (optional); 225 g self-raising flour; 4 tbsp elderflower cordial; 4 free-range eggs; 200 g caster sugar; 225 g unsalted butter, softened; sunflower oil, for greasing

Preparation info

Makes
12

Difficulty
Medium

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

A world away from the common or garden granny sponge, this is cool baking, Ginger & White style. We’ve swapped traditional strawberry jam for the zingy taste of gooseberry and elderflower, and we’ve shrunk the cakes because we believe good things come in the smallest packages.

Ingredients

sunflower oil, for greasing
225 g unsalted butter, softened
200 g caster sugar

Cake
Dessert
Vegetarian

Method

Preheat the oven to 200°C/fan 180°C/gas mark 6 and place a shelf in the centre of it. Grease the 12 holes of a muffin tin.

Put the butter and sugar into a bowl and beat until pale and fluffy. Beat in the eggs one at a time, then add the elderflower cordial. Sift