Ingredients:

  • 115g unsalted butter, softened, plus extra for greasing
  • 115g granulated sugar
  • 2 large eggs, at room temperature
  • 115g self-raising flour, sifted
  • 1 tbsp milk
  • 1 tsp vanilla extract
  • Zest of 1 lemon, finely grated
  • 125g raspberry jam
  • 125g lemon curd
  • Powdered sugar, for dusting

Instructions:

  1. Preheat oven to 180°C (350°F). Grease the mini muffin tin well.
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. Stir in the lemon zest and vanilla extract.
  5. Gently fold in the sifted self-raising flour in two additions, being careful not to overmix.
  6. Stir in the milk until just combined, creating a smooth batter.
  7. Spoon or scoop the batter evenly into the prepared mini muffin tin, filling each cup about 2/3 full.
  8. Bake for 15-20 minutes, or until the sponges are golden brown and a toothpick inserted into the center comes out clean.
  9. Let the sponges cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Once cooled, carefully level the bottoms of half the sponges with a serrated knife if needed. Top with a dollop of raspberry jam and lemon curd (either piped or spooned on).
  11. Top each filled sponge with another sponge, creating a mini sandwich. Dust generously with powdered sugar.