Mini victoria sponge cakes
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 12
Skip to ingredients
Showing items 1 to 3 of 6
- 150g unsalted buttersoftened
- 150g golden caster sugar
- 2 eggs
- 1 tbsp milk
- ½ tsp vanilla extract
- 150g self-raising flour
- 250ml double cream
- 2 tbsp icing sugarplus extra for dusting
- 185g jam of your choice(strawberry or raspberry works well)
Nutrition: Per serving
- kcal380
- fat25g
- saturates15g
- carbs36g
- sugars27g
- fibre1g
- protein3g
- salt0.17g
Method
step 1
Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
step 2
Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases – this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
step 3
Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
step 4
Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.
