These little jam-filled cakes are ideal for birthday picnics in the park, just bring the candles. Choose your favorite jam and make a batch with different combinations.

Ingredients (makes 12)

Vanilla Sponge

160g soft unsalted butter

160g caster sugar

3 eggs

160g plain flour

1 teaspoon of baking powder

2 teaspoons of vanilla paste or vanilla extract

Dark Chocolate Sponge

170g of 70% dark chocolate

200ml of sour cream

2 tablespoons of icing sugar

A pinch of salt

A jar of your favourite jam

Method

Brush butter on the inside of a cupcake tray or fill with cupcake liners. Preheat the oven to 180C. In a large mixing bowl cream together the butter, vanilla, and caster sugar with an electric whisk until pale and fluffy. Crack in the first egg and whisk for a minute in between adding each of the other two. Sift in the flour and baking powder and gently fold to combine. Spoon the mixture into the cupcake tray, leaving at least 2cm at the top of each for them to rise. Bake for 25 minutes until lightly golden on top. Remove from the oven and leave to cool completely. With a teaspoon, scoop out a hole from the top of each cake and fill with a teaspoon of raspberry jam, then put the cake you scooped out back on top. In a double boiler, melt the dark chocolate and leave to cool slightly before whisking with the sour cream, icing sugar, and salt. Top each cake with a few tablespoons of the icing.

Cooking For Picnics: 4 summer recipes to create the perfect picnic