Mini Victoria sponge cakes

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.

Set oven to 180°C (160°C fan, gas mark 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. You can add a couple of table spoons to slacken the mixture if it's too thick to pour.

Divide the mixture between the cake moulds and bake for 15-18 minutes until risen, golden and just form to the touch. Allow to cool completely.

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.