A delicious morsel perfect for morning or afternoon tea that you can make on your Weber BBQ.

This amount makes one sponge you can cut in half and fill OR you can use muffin tins to make smaller more dainty sponges that you can then cut in half to fill and serve – or dispense with all that palaver and serve the jam and cream in dainty little bowls beside the un adorned sponge.

Double the recipe to make two sponges. It simply could not be easier.

For the sponge you will need…

• 110gm soft butter
• 100gm caster sugar
• 110gm self raising flour
• 1heaped tsp baking powder
• 2 eggs at room temperature.
• Preheat the Barbacoa to 180 degrees and place the trivet on the hotplate.
• Grease and line your cake tin.
• If using muffin cups give them a good spray with oil.

In a mixing bowl place all the ingredients listed above and beat with a wooden spoon until pale and thick.  The mixture. Not you.

If you travel with electric beaters because you are boujee, do as above but relax your shoulders and let the beaters do the work for 2 mins or so.

Place the mixture in the tin, level the mixture out with a spatula or the back of a spoon, then place the tin on the trivet, close the lid and bake for about 20 – 25 mins until golden brown and springy to the touch.

For muffin cups bake for 15 mins or until golden. Test the centre of one sponge with a sharp knife, if it comes out clean the mini sponges are cooked.

Let the sponge cool for a few minutes then remove from the tin onto a serving plate.

To serve you will need

• 3/4 cup strawberry jam
• 1 tub extra thick “dollop” cream,
• 1 Tab Icing sugar.
• Cut the sponge in half lengthways then spread one half with the jam then dollop on the cream.

Sandwich the two pieces together, dust with icing sugar and serve!