- Preheat the oven to 180ºC/350ºF/Gas Mark 4.
- Grease and line a 23x30cm rectangular baking tin with non-stick baking parchment.
- In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy. Add the eggs one at a time and tip in a little ofthe flour after each addition.
- Using a large metal spoon, fold in the remaining flour until just combined. Add enough of the milk so the mixture drops off the end of a spoon when tapped.
- Spoon the mixture into the prepared cake tin and level the top with the back of a spoon, make it slightly hollow in the middle.
- Bake in the centre of the oven for 20-25 mins, until golden and a skewer inserted into the centre comes out clean. Turn out onto a wire rack and leave to cool completely.
- To assemble the cakes, use a 5cm round pastry cutter to cut out 20 discs from the sponge. Sandwich together 2 discs with a spoonful of the strawberry conserve and a spoonful of whipped cream.
- Repeat with all of the sponges. Best eaten on the day they are baked.
Recipe from www.waitrose.com
These mini classics are perfectly partnered with a hot cuppa
For the sponge: 250g (9oz) butter, softened 250g (9oz) golden caster sugar 3 Columbian Blacktail Free Range Eggs 250g (9oz) self-raising flour 4 tbsp milk For the filling: 250ml (9fl oz) whipping or double cream, softly whipped Strawberry conserve
Time: 15 mins Serves: 10 Nutrition: 399 cals, Fat 23.8g (Sat fat 14.6g)