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Breakfast Bites

Submitted by: Anonymous

This dish is a breakfasty twist on an old favorite, Victoria sponge cake. These little bites have the perfect morning tang to wake you up and get you going. Best served with a cup of tea.

Prep Time: 10 min. plus 20 in the oven.
Serving Size: serves 3
  • 2 c. Irish breakfast tea, brewed, still warm
  • 1/2 c. raisins
  • 3/4 c. butter at room temperature
  • 3/4 c. sugar
  • 4 eggs, separated
  • 1 tsp. vanilla extract
  • 1/4 tsp. nutmeg
  • 3 tsp. baking powder
  • 3/4 c. flour
  • jam for sandwiching
Put your raisins to soak in the tea. Preheat the oven to 350°F. Cream together the butter and sugar until light and fluffy, then add in the egg yolks one at a time, reserving the whites. Add vanilla and nutmeg.
Lightly fold in the flour and baking powder with a spatula. Beat the egg whites until stiff and fold those in as well, stirring as little as possible to create a uniform batter. Drain your raisins, saving the tea, and add them to the batter. Place batter into 2 cake pans and bake.
Check often until a clean knife inserted comes out clean and the top is golden brown. Let cool on a rack.
While your cake is cooling, mix 1/2 c. jam of your choice with 1 tbsp. leftover brewed tea. I use 4 tbsp. lemon curd mixed with 4 tbsp. apricot jam. Once your cakes are cool, spread the jam mixture in between to form a sandwich. Cut into 1/2 inch bites. Serve sprinkled with powdered sugar if desired.

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