Cooking with Long Track Pantry
Strawberry Jam Cakes
185g unsalted butter, softened
1 cup (220g) caster sugar
1 teaspoon vanilla extract
3 eggs, separated
1/2 teaspoon baking powder
2 cups (300g) plain flour
1/3 cup (80ml) milk
1 – 2 teaspoons Strawberry & Apple jam for each cake (about 1/2 jar in total)
Icing sugar, to dust
Preheat the oven to 180°C. Grease a 12-hole 1/3 cup cupcake pan.
Beat the butter and caster sugar in an electric mixer until pale. Add the vanilla extract, then add egg yolks, 1 at a time, beating well after each addition. Add the baking powder and a pinch of salt, then add the flour and milk alternately, beating until well combined after each addition.
Whisk the eggwhites in another bowl until soft peaks form. Fold the eggwhites into the batter.
Place 1 1/2 tablespoons of batter in each muffin hole. Using 2 fingers, make an indentation in the batter and fill with a teaspoon of the jam. Top each with a tablespoon of batter. Bake for 20-25 minutes until light golden and a skewer inserted into the centre comes out clean. Leave to cool in the pan, then turn out onto a wire rack. Dust with icing sugar.
The Long Track Pantry is a country food, retail store, and café, in the riverside village of Jugiong, NSW. This busy country café is renowned not only for its coffee, fresh local food, and excellent service, But for their handmade jams, dressings & chutneys all made in store from seasonal produce.
more recipes can be found here: https://www.longtrackpantry.com.au/blog/