* 150g Plain flour, sieved with
* 1.5 teaspoons Baking powder
* 1/4 teaspoons Salt
* 140g Caster sugar
* 1 free range egg
* 1/2 a teaspoon of Vanilla or other extract of your choice
* 150g softened Butter
====For the Crème Pâtissière ====

* 4g leaf Gelatine (optional) – the 'set' version only
* 50g Egg yolks
* 60g Caster sugar
* 25g Cornflour
* 250g Milk
* 25g Butter
====For the Crème Chantilly====

* 200g Double cream (chilled)
* 40g Icing sugar
* 1 teaspoon Vanilla extract
====To finish====

* 36 Cherries or other small Fruit as desired
* 15g Icing sugar

===Method===
====For the Shortcake Sponge:====
* Mix all of the ingredients together.
* Beat for 2 minutes using a medium speed
* Taste and add more Vanilla etc extract if necessary
* Grease the tin with melted Butter and lightly dust with Flour. If using the Nordic Ware tin, I suggest you paint the butter on with a Pastry Brush to make sure you get into all the crevices.
* Divide the mixture into the 6 moulds. If you fill to the last basket market, that should be about right.
* Bake for about 20 minutes.
* Leave in the tin for 10 minutes, then turn out onto a Cooling rack and allow to go completely cold.
* The sponges should have an interior texture of a cross between normal sponge Cake and a nicely Baked scone. Do not expect them to be like a Victoria Sandwich as that type of sponge wonÂ’t be strong enough to hold the filling.
* When cold, reserve the sponges until ready for use. They can go into an Airtight container in the Fridge if necessary.
====For the Crème Diplomate (This will probably make more than you need)====
* This is made in two parts – the Crème Pâtissière and the Crème Chantilly – which are then mixed together. You can either make it a 'set' version or an 'unset' one. The 'set' one requires the use of Gelatine to set the Crème Pâtissière, but I chose to do the 'unset' one, being a Vegetarian. It may be possible to use Agar-agar as a setting agent, but this will need some experimentation because agar behaves differently to gelatine. I would make the Crème Pâtissière first as that need to cool.
====For the Crème Pâtissière ====
* Hydrate the Gelatine (if using).
* Beat the Egg yolks with the Sugar.
* Whisk in the Cornflour.
* Bring the Milk to the Boil in a Saucepan, the pour half of the milk over the Egg mixture.
* Whisk, return to the Saucepan and heat, whisking thoroughly.
* As the mixture thickens, carry on whisking.
* When it returns to the Boil, cook for 45 seconds and remove from the heat.
* Whisk in the Gelatine (if using) and the Butter.
* Cover and leave to cool.
====For the Crème Chantilly====
* Whisk all of the ingredients in a chilled bowl until it has thickened.
* Do not over-whisk or you will end up with sweet Butter.
* Cover the bowl and keep in the Fridge until needed.
====To mix the two====
* Whisk the cold Crème Pâtissière.
* Whisk in one-third of the Crème Chantilly, until smooth.
* Fold in the remaining Cream with a Spatula.
* Store in an Airtight container the Fridge until needed, although it is easier to work with if used immediately
====Assembly====
* Fill the sponge cases with the Diplomat Cream – if you have made the unset version, just Pile it in. For set version, you can use a Piping bag.
* Arrange Cherries or Fruit of your choice on the Cream.
* Sprinkle with a little Icing sugar.

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