These mini Victoria sponges are the perfect sweet treat for any occasion and the look so sweet arrange on a cake plate together.
They are great for summer garden parties or street celebrations, and they're really simple to make - in fact, they're probably one of the simplest cakes around. Always popular with kids and grown ups. These individual sponges take around 35 mins to prepare and cook. You can make 12-14 delicious cakes with this recipe. Fill each of your mini sponges with sweet strawberry jam and a generous spoonful of whipped cream. Then simply dust with icing sugar before serving, or, for the more traditional flourish, use caster sugar to dust so you get a little crunch as you bite in.
Ingredients
- 225g baking liquid or softened margarine
- 225g caster sugar
- 4 eggs, medium
- 225g self-raising flour, sifted
- 1 tsp baking powder
- 2 tbsp jam
- 150ml whipping cream, whipped
- Caster or Icing sugar, to dredge
WEIGHT CONVERTER
Method
- Place all the ingredients up to the baking powder in a mixing bowl and beat together until smooth.
- Place heaped tablespoons of the mix in 12 muffins cases.
- Bake in the centre of the preheated oven at 180°C/350°F/Gas Mark 4 for 20-25 minutes.
- Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
- Fill with the jam and whipped cream and a dusting of icing sugar.
Top tip for making mini Victoria sponges
To make your mini sponges the classic cylinder shape of a larger sponge, you can buy mini sponge cake tins (from cookshops, Lakeland or Hobbycraft, for example). As long as it's a non-stick tray, you can bake directly into the tin, as long as you have greased it well.
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