100g caster sugar
100g SR flour
1 tblsp cold water
For filling: half fat crème fraiche & sliced Scottish strawberries
Icing sugar for dredging
Pre heat oven 160 C (Gas3).
Oil & line baking tin – if manufacturer recommends it.
In a bowl, beat cake ingredients with electric whisk until light, creamy & of a dropping consistency.
Spoon into moulds & bake until well risen & golden for approx 20mins. Turn out onto a wire tray.
When cold, split & fill. Dredge with sifted icing sugar.