Mini Victoria sponge cakes - recipe

Mini Victoria sponge cakes

  • Prepare

  • Serves
    6

  • Cook

  • Skill
    Easy

4.6

Ingredients

For the cakes

For the filling

Find similar in:

Recipe , Cake 2 , Sponge , Victoria
  1. 1

    Lightly grease a 12 hole silicone cake tray with straight sided 7 cm circles. Alternatively you can use fairy cake tins or the mixture will fill 12 cupcake moulds.

  2. 2

    Set oven to 180°C (160°C fan, gas mark 4).

  3. 3

    Place the butter and sugar in a large mixing bowl and beat until smooth, creamy and light.

    For this step you'll need:

    • 200g Butter (unsalted)
    • 200g White caster sugar
  4. 4

    Gradually beat in the egg until creamy, adding a little flour if the mixture begins to curdle. Fold in the flour.

    For this step you'll need:

    • 4 Egg(s) (free range) beaten
    • 200g Self-raising white flour
  5. 5

    Divide the mixture between the cake moulds and bake for 12-15 minutes until risen, golden and just form to the touch. Allow to cool completely.

  6. 6

    Spread six cakes with the whipped cream and top with a spoonful of jam, top with the other cakes and dust with icing sugar.

    For this step you'll need:

    • 148ml Double cream whipped
    • 6 tbsp Raspberry jam
    • Icing sugar to dust

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