Mini Jam-Filled Sponge Cakes

Ingredients:

• 1 cup (225g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup milk
• ½ cup of your favorite jam or fruit preserve

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini loaf pan or use liners.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with milk, until just combined.
6. Fill the Pan: Spoon batter into each mini loaf slot, filling each about halfway. Add a small spoonful of jam to the center of each portion of batter.
7. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the cake (avoiding the jam) comes out clean.
8. Cool and Serve: Let the cakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.