Victoria Sponge Cups
Method
Step 1:
Heat the oven to 160 C fan. Line a 20cm x 30cm rectangle baking tin, or roasting tray. Add the butter and sugar to a large mixing and use an electric whisk to whip until very light and creamy. You can do this manually, but make sure you whisk until it’s super light!
Step 2:
Add the eggs, one at a time, beating with the electric whisk after each addition until fully combined. If it looks like it’s splitting at all, add a tbsp of the flour. Add the vanilla extract.
Step 3:
Mix he flour and baking powder together with a pinch of salt, then tip into the egg mixture and use a spatula to combine, you want to make sure it’s all combined but try not to beat out too much air. Add the zest of the lemon, then tip into the baking tin. Bake for 20 - 25 mins, until risen. To check if it's done, either poke with a skewer- if it comes out clean, the cake is done. Otherwise, very lightly press the top with your finger, it should spring back to shape when you remove it.
Step 4:
Set aside to cool for 5 mins, then flip out onto a drying rack, remove the baking paper and allow to cool. It’s best to ice the underside of the cake as it’ll be flat!
Step 5:
Whilst the cake cools, remove the tops from the strawberries and cut into quarters. Add to a bowl with the raspberries. Dust the icing sugar over the top, stir and set aside.
Step 6:
Once the cake is cool, whip the double cream until thick and creamy- if you lift the whisk up, it should leave a little peak but not too firmly, you want it to be lightly whipped.
Step 7:
Stir the raspberry jam into the strawberry and raspberry mixture, they should have a glossy sauce.
Step 8:
Slice the cake into strips, then cut each strip into cubes.
Step 9:
Add a layer of the cake cubes into the base of a tumbler glass, top with the strawberry mix, followed by the cream, then repeat with another layer. Repeat this in all your glasses, then set aside in the fridge until ready to serve.
