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These little sponges are extra special thanks to the rooibos and raspberry jam. A classic with a twist best served with a light dusting of icing sugar and a cup of rooibos!
For the jam:
For the cakes:
To make the jam, start by placing a plate in your freezer. Add boiling water to the Dragonfly Organic Vanilla Rooibos tea and brew for 4 minutes, then strain the tea into a heavy bottomed pan.
Add your raspberries and sugar to the pan and place on a medium heat, stirring occasionally to ensure it doesn’t catch, and being careful not to touch the jam as it will be extremely hot.
Using a temperature probe or sugar thermometer, probe the jam until it reaches 107°C, then remove from the heat.
Test the consistency by placing a small spoonful onto your frozen plate and placing the plate into the fridge for a few minutes; if the jam starts to skin it is ready to blend.
Using a handheld stick blender, blend the jam for 30 seconds. Set aside to cool.
For the sponge, preheat the oven to 190°C (170°C fan). Lightly grease 12 mini sandwich tins with butter.
Cream the butter and caster sugar together until the mixture is pale and light.
Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix to combine.
Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
Divide the mixture between the mini sandwich tins and level with a teaspoon.
Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.
Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.
Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.
Cut each cake in half horizontally with a bread knife. Pipe one dot of the cream in the middle of each cake base and the rest in dots around the edges. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes.
Serve and enjoy!