About the bake
Everything is better when it's mini, and these Mini Victoria Sponge Cakes are no different. Fluffy, light and the perfect bite size, these mini cakes a perfect for Afternoon Tea, or simply whisking up as a weekend treat with a cuppa.
Method
Step 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.
Step 2:
Set oven to 180°C (160°C fan, gas mark 4).
Step 3:
Place the butter and sugar in a large mixing bowl and beat until smooth, creamy and light.
Step 4:
Gradually beat in the egg until creamy, adding a little flour if the mixture begins to curdle. Fold in the flour. You can add a couple of tablespoons of milk to slacken the mixture if it's too thick to pour.
Step 5:
Divide the mixture between the cake moulds and bake for 15-18 minutes until risen, golden and just firm to the touch. Allow to cool completely.
Step 6:
Slice each cake horizontally, cover one half with the whipped cream and top with a spoonful of jam, top with the other half of cake and dust with icing sugar.
Ingredients
For the cakes
- 175g Butter (unsalted)
- 175g White caster sugar (we like silver spoon)
- 3 Egg(s) (free range) (beaten)
- 175g Allinson's Self Raising Flour
For the filling
- 148ml Double cream (whipped)
- 6 tbsp Raspberry jam
- Icing sugar (to dust)
Nutritional Information
per 71.5g- 336cal Energy
- 20g Fat
- 13.5g of which Saturates
- 69g Carbohydrates
- 34.5g of which Sugars
- 3.1g Protein
- 0.21g Salt
Ingredients
For the cakes
- 175g Butter (unsalted)
- 175g White caster sugar (we like silver spoon)
- 3 Egg(s) (free range) (beaten)
- 175g Allinson's Self Raising Flour
For the filling
- 148ml Double cream (whipped)
- 6 tbsp Raspberry jam
- Icing sugar (to dust)
Nutritional Information
per 71.5g- 336cal Energy
- 20g Fat
- 13.5g of which Saturates
- 69g Carbohydrates
- 34.5g of which Sugars
- 3.1g Protein
- 0.21g Salt