Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes

Ingredients

150g caster sugar

150g unsalted butter, softened, plus extra for greasing

3 medium free range eggs

1tsp vanilla extract

150g self-raising flour

300ml double cream or for extra indulgence use our Clotted Cream

8-10tbsp Cottage Delight Strawberry Extra Jam with Marc De Champagne

Icing sugar, for dusting

 

 

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Method

1. Preheat oven to 180°C/fan 160°C/gas 4. Grease the bases of 8 cake tins, 9cm in diameter.

2. In a large bowl mix together the butter and sugar, using an electric whisk until pale and fluffy. Beat in the eggs and vanilla extract, then gradually add in the flour, a little bit at a time, gently fold in until just combined.

3. Divide between the prepared cake tins, smoothing the surfaces. Bake for around 20 minutes, until risen and golden. Cool in the tins for 5 minutes, then turn out onto a cooling rack and set aside to cool.

4 Lightly whip the cream to soft peaks and then spread onto 4 of the sponge bases, top with a couple of spoonful’s of Cottage Delight Strawberry Extra Jam with Marc De Champagne and sandwich together.

5. Dust the tops with icing sugar.

 

Makes four

Prep time: 15 minutes  Cooking time: 20 minutes plus cooling

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