Mini Sponge Cakes

Directions

1. 1
   Preheat the oven to 375°F. Line a 12 x 8-inch baking pan with parchment paper.
2. 2
   Beat the eggs, powdered sugar and 1 tsp of the vanilla in a large bowl with an electric mixer on high speed for about 5 mins, until pale and tripled in volume.
3. 3
   Sift the flour over the top and drizzle the butter down the side of the bowl. Gently fold in using a large metal spoon. Spoon the mixture into the prepared pan, spreading evenly to the edges.
4. 4
   Bake for 12 mins until golden and springy to touch (do not open the oven door until the 12 mins is up). Cool completely in pan on a wire rack.
5. 5
   Meanwhile, beat the cream and remaining 1 tsp vanilla until firm peaks form. Cover and refrigerate until required.
6. 6
   Using a 2 1/2-inch round cookie cutter, cut 12 rounds from the cake.
7. 7
   Spread 6 rounds with jam and dollop with the cream. Sandwich together with remaining cake rounds. Dust with powdered sugar to serve.