These mini Victoria sponge cakes are perfect for kids' parties or wrap them up for someone special in gift boxes. They're extremely versatile and can be simply adapted (e.g. to make chocolate sponges). These delectable little cakes went down a treat with my family and friends!
For the cake:
- 200g caster sugar
- 200g unsalted butter, softened, plus a little for greasing
- 4 medium eggs
- 1tsp vanilla extract
- 200g self raising flour, sieved
- 1tsp baking powder
- 2 tbsp milk
- 100g unsalted butter, softened
- 150g icing sugar, sifted
- A drop of vanilla extract
- 340g jar good quality British strawberry jam (or raspberry)
- Caster sugar to decorate
2. Beat together the unsalted butter and sugar in a large bowl with a wooden spoon or preferably with an electric mixer until pale and fluffy. This can take up to 10 mins.
4. Add the egg very gradually to the mixture. Do this slowly to avoid curdling. If the mix does curdle, add a tablespoon of flour. Once all the eggs are in, fold in the flour with a large metal spoon. The mixture should be of dropping consistency, if not add a little milk.
5. Divide the mixture between the cupcake cases and bake for about 20 minutes ot until golden and the cake springs back when pressed. Remove cakes from cases and leave to cool on a cooling rack.
7. Cut the cakes in half with a sharp knife (horizontally through the middle of the cake). Spread the butter cream on the bottom half of the cake, followed by a teaspoon of jam. Sandwich the top half of the cake. Dust with a little caster sugar before serving.
8. Keep in airtight container and eat within 2 days.
These cakes were easy to make and the timings on baking gave a perfect sponge consistency! The jam and buttercream together, however, were slightly over-powering. So, I'd recommend adding a very thin layer of both fillings. 4/5