Make these individual party sponges ahead then follow our suggestions for decorating and icing
- Cooking Time Prep 2 hrs, 30 mins
Cook 25 mins - 30 mins - Skill Level Moderately easy
- Servings Makes 24
Kcalories
408
Protein
4g
Carbs
49g
Fat
22g
Saturates
12g
Fibre
1g
Sugar
42g
Salt
0.5g
- 3 large eggs
- 200g natural yogurt
- 2 tsp vanilla extract
- 250g caster sugar
- 280g self-raising flour
- 140g ground almonds
- 250g pack butter, softened
- To decorate
- 250g pack butter, softened
- 300g icing sugar, sifted, plus extra for rolling
- 500g pack ready-to-roll icing, for the tops
- few different food colourings
- extra icing and decorations of your choice (see method section for ideas)
- Heat oven to 160C/140C fan/gas 3. Line 2 x 12-hole muffin tins with paper cases. Put the eggs, yogurt, vanilla, sugar, flour, almonds and butter in your largest mixing bowl and beat until smooth and lump-free. Divide between the paper cases and bake for 25-30 mins (swapping the trays after 15 mins if you have to use 2 shelves) until a skewer poked into the centre of the cakes comes out clean. Cool on a wire rack. They can be frozen for up to 1 month or kept in an airtight container overnight.
- To decorate, beat the butter and icing sugar together until smooth and light. Use a teaspoon to spoon a heaped dollop into the centre of each cake or, for speed, spoon into a food bag, cut about 2cm off the corner and pipe a dollop onto each.
- Divide the icing into as many colours as you want-plus a piece left to be white, or to brush with glitter, if you like. Knead a little colouring into each piece until you have a good colour, then roll out onto a surface lightly dusted with icing sugar. Use a 6.5cm fluted cutter to stamp out rounds and press down onto the icing to flatten it a bit. Repeat with the other colours to cover all the cakes. Now decorate as you wish, or see our ideas, below.
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