A taste to take you back.


  • 6 oz butter (softened)
  • 6 oz caster sugar
  • 3 large eggs
  • 8 oz self-raising flour
  • 1 tsp vanilla extract
  • ½ pint double cream
  • 4 oz strawberry jam
  • 1 oz icing sugar (optional)


  • Whisk butter and sugar together until pale and fluffy.
  • Beat in the eggs one by one, then add in the vanilla.
  • Sieve the flour and fold into the mixture with a spoon.
  • Line a muffin tray with 12 paper cases, and divide the mixture between them.
  • Bake the cakes in a preheated oven at 185°C for 18 minutes.
  • Once baked remove from the oven and allow to cool on a wire tray. Take the fairy cakes from the muffin tray and when cold cut off the top.
  • Whip the cream until thick, then spoon a little jam then cream on the cakes.
  • Sprinkle the top with icing sugar, cut in half and stick into the cream.

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