Mini Layer Cakes

Slices of rolled cake topped with whipped cream and half an apricot.

• 4 eggs
• 120 g sugar
• 120 g all-purpose flour
• 0.25 tsp baking powder

• Whisk the eggs and sugar until stiff and fluffy.
• Sift the flour and baking powder together and gently fold it into the egg mixture.
• Spread the batter evenly onto a baking sheet lined with parchment paper.
• Bake the cake in the middle of the oven at 200°C for about 8 minutes.
• Invert the cake onto a sheet of parchment paper sprinkled with a little sugar and remove the parchment paper used for baking.
• Spread a thin layer of jam on top and roll the cake up, preferably using the parchment paper.
• Cut the cake into suitable pieces and top with whipped cream and half an apricot.

These mini layer cakes are perfect for both everyday and festive occasions, light, airy, and just the right amount of sweet. Serve them freshly made for the best flavor, preferably with a cup of coffee or tea on the side. You can also vary the toppings with different jams or fresh fruit according to the season and your taste.