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    • Preparation time: 35 minutes
    • Cooking time: 10, plus cooling
    • Total time: 55 minutes 55 minutes

    Makes: 6


    • Flour, to prepare tins
    • Melted butter, to prepare tins
    • ½ quantity basic sponge recipe
    • 150ml double cream
    • 3-4 tbsp raspberry or strawberry jam
    • Lemon Icing
    • 110g icing sugar
    • ½ lemon, zest finely grated, plus 1-2 tbsp juice
    • Silver balls or hundreds and thousands, to decorate


    1. You'll need 12 heart-shaped tins, 9cm long and 9cm wide at the widest point. Alternatively, use 9cm-diameter round tins. Line the base of each tin with greaseproof paper, brush the entire tin with melted butter, and dust with flour. Preheat the oven to 180C, gas mark 4.
    2. Make the sponge according to the recipe. Spoon some of the sponge mixture into each tin - they should be less than half full. Bake for 8-10 minutes, then turn out onto a wire rack to cool.
    3. When the cakes are cool, make the icing. Sieve the icing sugar into a bowl, add the lemon rind and enough lemon juice to make a softish icing.
    4. Lightly whip the double cream. To assemble, spread a little jam and whipped cream over a sponge heart or circle and sandwich with a second. Spread a little lemon icing over the top and decorate with hundreds and thousands or silver balls, or whatever else you fancy.

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