Ingredients
Method
1.Preheat oven to 180°C (160°C fan-forced). Line two 12-hole (⅓-cup/ 80ml) muffin pans with paper cases.
2.Beat butter in medium bowl with electric mixer until changed to a lighter colour. Sift flour and ¼ cup of the caster sugar together; beat flour mixture and milk into butter, in two batches, only until combined.
3.Beat eggs and egg whites in small bowl with electric mixer until thick and creamy. Gradually add remaining sugar, one tablespoon at a time, beating until sugar dissolves between additions. Gradually beat egg mixture into flour mixture only until combined.
4.Divide mixture among paper cases; bake cakes about 20 minutes. Transfer, top-side up to wire rack to cool.
5.Increase oven temperature to 220°C (200°C fan-forced).
6.Cut deep 2cm wide hole from centre of each cake; discard cake tops. Fill holes with jam.
7.Beat extra egg whites in small bowl with electric mixer until soft peaks form. Gradually add extra sugar, one tablespoon at a time, beating until sugar dissolves between additions. Spoon meringue mixture into large piping bag fitted with 1cm plain tube. Place cakes on oven trays; pipe meringue on top of each cake. Bake 5 minutes or until meringue is browned lightly.
For a dairy-free version of this cake, substitute dairy-free spread for the butter and soy milk for the milk.
Note
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