Mini raspberry sponge cakes

By Donna Hay

Mini raspberry sponge cakes. Photo / Anson Smart
Mini raspberry sponge cakes. Photo / Anson Smart

Wanting to impress a party, but, short on time? No problem. These delectable bite-sized treats are elegantly presented and easy to make.

Makes 4

200g store-bought sponge cake
Raspberry jam, for spreading
1/2 cup icing sugar
1/2 Tbsp hot water
Fresh raspberries, to serve

1 Using a 4cm-round cookie cutter, cut 8 rounds from the sponge cake.

2 Spread half the rounds with raspberry jam and top with remaining rounds.

3 Place the sugar and hot water in a bowl and stir until smooth.

4 Drizzle the icing over the cakes and top each cake with a
raspberry to serve.

* For more recipes by Donna Hay click here.

- NZ Herald

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