It's been a while since I've baked with the Weekly Bake Off where the aim is to bake a recipe chosen at random by Amy our lovely host, from Mary Berry's 100 Cakes and Bakes. The chosen recipe is announced on twitter (@weeklybakeoff) every Monday and you have until Sunday to send in a picture of your bake via twitter.
Apricot Swiss Cakes were chosen this week. I decided to make these late at night after a particularly stressful day as I needed something to cheer me up. They were quick and easy to whip up but I do need to practice my piping skills! The cakes retained some of the 'swirl' shape which I was pleased about. I didn't have any apricot jam so I used strawberry and raspberry jam which is what is used traditionally.
I would call these biscuits rather than cakes as it has a really soft, buttery and crumbly texture similar to shortbread and absolutely delicious with the jam in the middle. You can use any type of jam with this. I am definitely making these again as they are really easy to make and taste great! Plus they look really cute and are perfect with a cup of tea.
pipe the mixture into the paper case 
slightly overcooked... oops! 
add a small teaspoon of jam in the middle. I forgot to sprinkle icing sugar! To see all the excellent entries to the weekly bake off, click here
Recipe is from Mary Berry's 100 Cakes and Bakes page 71
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