Mini Victoria Sponge Cakes Recipes

Steps:

• Line 2x6 muffin trays with muffin cases, and preheat the oven to 180 degrees Celsius.
• To make the cakes, beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla extract and beat until well combined.
• Add the flour, baking powder and milk and whisk by hand or electric whisk slowly until the mixture is smooth with no lumps.
• Separate the mixture equally into the 12 muffin cases then bake in the oven for 15 minutes. A skewer should come out clean when the cakes are ready to come out of the oven.
• Transfer the cakes onto a wire rack and allow to cool completely.
• While the cakes are cooling, use an electric whisk to whisk the double cream and icing sugar together until the cream is thick enough to form stiff peaks. Put in the fridge while the cakes are still cooling.
• Once the cakes have completely cooled, use a sharp knife to cut the cakes in half horizontally. Spread over a generous amount of jam on one side of each of the cakes.
• Put the whipped cream in a piping bag and pipe a generous amount on the opposite side of the cakes. Sandwich the two halves together.
• Once you have dusted the tops of the cakes with icing sugar, your mini Victoria sponge cakes are ready to be served!

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
• Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases - this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
• Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
• Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.