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Mini Sponge Cakes With Strawberries And Cream. Recipe

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Ingredients
cakes 2 cups confectioners sugar 1 cup butter, softened 4 eggs 1 3/4 cups flour 1 tsp baking soda 1 tsp baking powder 2 tbsp milk filling 1 cup heavy cream Strawberry sauce 2 lbs ripe strawberries, halved 1/2 cup granulated sugar 2 teaspoons cornstarch 1/2 lemon, juice of 1 pinch salt

Directions
1. 2. Preheat oven to 350 degrees F. grease muffin tins In the stand mixer, add the sugar, butter, and eggs . beat to combine. Add the milk, then flour, baking powder, and baking soda. Do not overmix. 3. Empty the cake batter into a plastic storage bag and cut off bottom corner. This will make it easier to pipe the batter into the pan. Filling in each of the tins half way with cake batter. 4. Bake for 6 - 8 minutes. Tops should be golden brown. Cool in the pan, then pop out the cakes. After cake cools, cut each in half, horizontally. 5. 6. For the filling. whip the cream until peaks form. For the strawberry sauce Combine ingredients in medium saucepan over medium-low heat; stir gently until sugar dissolves and berries are soft, 5-8 minutes.Remove from heat and cool. 7. Take the bottom half of the cake and spread some strawwberries and sauce on then whipped cream. top with send half of cake then strawberries and sauce again.

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