Pre-heat the oven to 180C(356F) fan-forced and place a 12-hole muffin on the middle shelf to heat up.

In the bowl of an electric mixer, beat the sugar and eggs together until the mixture is pale and thick and has increased in volume.

Add the flour, milk and vanilla to the bowl and mix until they are well combined.

Remove the pan from the oven and spray it with cooking oil.

Divide the cake batter between the muffin holes.

Bake the cakes for 8 minutes or until just cooked through (they're done when a cake tester inserted in the middle comes out clean.

Take the cakes out of the tin and place them on a wire rack to cool completely.

Meanwhile, prepare the whipped cream and jam.

When the cakes have cooled, use a sharp knife to cut a cone shape out of the top of each cake. Set it aside.

Place a blob of jam then cream on top of the cake.

Cut the removed cone of cake into two and then place it on top of the jam to form 'wings.'

Repeat with the rest of the cakes.

Dust them with icing sugar to serve.

These cakes are best enjoyed on the day of baking.