Name: Mini raspberry sponge cakes
Cook time: 20 min
Total time: 20 min
Ingredients: 450 gram rectangular double sponge cake; 1 tablespoon orange-flavoured liqueur; 1/3 cup (110g) raspberry jam; 60 gram raspberries; Glacé icing; 1 cup (160g) pure icing (confectioners') sugar; 1 tablespoon lemon juice; 1 tablespoon water, approximately

Ingredients

450 gram rectangular double sponge cake

1 tablespoon orange-flavoured liqueur

1/3 cup (110g) raspberry jam

60 gram raspberries

Glacé icing

1 cup (160g) pure icing (confectioners') sugar

1 tablespoon lemon juice

1 tablespoon water, approximately

Method

1.Make glacé icing. Sift icing sugar into a medium bowl, stir in juice with a wooden spoon until icing is of a spreadable consistency, adding the water as needed.

2.Place cakes upside-down on a board. Using a 5cm (2-inch) cutter, cut seven rounds from each cake. Split rounds in half, brush the cut surface of each base with liqueur, then spread with jam. Sandwich together with sponge tops.

3.Drizzle icing over each cake, top with berries.

These cakes are best made on the day of serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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