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Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes

Recipe Submitted By: bakingmad

These Mini Victoria Sponge Cakes are absolutely gorgeous! And so easy to make.

Preparation Time	20 minutes
Baking Time	15 minutes
Portions	Makes 6 little sponges
Skill Level	Easy
Average Rating

Mini Victoria Sponge Cakes Ingredients

200 grams	Butter at room temperature
200 grams	Caster Sugar Baking Box (Silver Spoon)
4	Free Range Eggs beaten
200 grams	Self Raising White Flour (Allinson Nature Friendly)
148 ml	carton double cream, whipped
6 tbsp	raspberry jam
	Icing Sugar Shaker (Silver Spoon) to dust

This recipe uses

How to make Mini Victoria Sponge Cakes

Click on the text to highlight the different stages as you go along,
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We used a 12 hole silicone cake tray with straight sided 7 cm circles, but you can use fairy cake tins or the mixture will fill 12 cup cake moulds or cup cake cases, or 2 x 7in (18cm ) sponge tins
Set oven to 180°C, 160°C Fan, Gas 4.
Place the butter and sugar in a large mixing bowl and beat until smooth, creamy and light. Gradually beat in the egg until creamy, adding a little flour if the mixture begins to curdle. Fold in the flour.
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. Pack in a cake tin and take on the picnic unfilled. Pack the lightly whipped cream and the jam in a separate container.
Spread 6 cakes with the whipped cream and top with a spoonful of jam, top with the other cakes and dust with icing sugar.

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