Ingredients:

  • 175g unsalted butter, softened
  • 175g superfine caster sugar
  • 3 large eggs, room temperature
  • 175g all-purpose flour, sifted
  • 1.5 tsp baking powder
  • 1 tbsp whole milk
  • 1 tsp pure vanilla bean paste
  • 150ml heavy whipping cream, cold
  • 100g seedless raspberry jam
  • 1 tbsp icing sugar

Instructions:

  1. The Emulsification Phase: Cream the softened butter and caster sugar on high speed for at least 5 minutes until the mixture transforms from yellow to nearly white and voluminous.
  2. Gradually add the whisked eggs one at a time to the butter mixture; this prevents curdling and ensures a stable emulsion.
  3. Sift the flour and baking powder together, then gently fold into the wet ingredients along with the vanilla bean paste and milk until a 'drop consistency' is reached.
  4. Divide the batter evenly into a 12-hole mini sandwich tin or muffin tin.
  5. Bake for 15 minutes at 180°C (350°F) until the tops are golden brown and spring back when pressed. Transfer to a wire rack to cool completely.
  6. Whip the cold heavy cream until stiff peaks form. Slice each mini cake in half horizontally.
  7. Spread a layer of raspberry jam on the bottom half, pipe or spoon a dollop of whipped cream on top, and replace the cake lid.
  8. Finish by dusting the tops of the mini cakes with a light coating of icing sugar.