For the past couple of years, I have hosted a charity afternoon tea and instead of serving great big slices of Victoria sponge, I serve up Mini Victoria sponge instead. To make these, I use a 12-piece cake tin with lose bases as found by clicking here.
Normally when I bake a large Victoria sponge, I would use four eggs but for this recipe, I use three. This discourages an overflow of cake batter as it rises while cooking. See below for the recipe.
- 175g butter
- 175g caster sugar
- 3 large free-range eggs
- 175g self-raising flour
- 150g unsalted butter
- 325g icing sugar
- 1 tsp vanilla extract
- Strawberry conserve
- 1 Preheat the oven to 180°C/350°F. Lightly grease the tin.
- 2 Beat together the butter and sugar in a mixer for 5 minutes. Beat in the eggs one at a time. Fold in the flour until combined.
- 3 Evenly add the cake batter to each hole in the tin and bake for 15 minutes. Allow to cool fully
- 4 While cooling, make the butter icing but mixing the unsalted butter, icing sugar and vanilla extract until fully combined. All to chill for 5 minutes
- 5 once cooled, cut the sponges in half across the middle to create a top and bottom. Spread some jam on one half and pipe the butter icing on the other half. Sandwich together and serve