Mini Victoria Sponge Cakes
32 Reviews
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.
Ingredients
For the cakes
- 175gUnsalted Butter (softened)
- 175gWhite caster sugar (we like silver spoon)
- 3Egg(s) (free range) (beaten)
- 175gAllinson's Self Raising Flour
For the filling
- 148mlDouble cream (whipped)
- 6 tbspRaspberry jam
- Icing sugar (to dust)
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.