Under 30 min
Mini Victoria Sponges
by Matthew Cullum
for 12 servings
225 g (1 ½ cups) self-raising flour
225 g (1 cup) caster sugar
2 sticks butter
2 teaspoons baking powder
100 g (⅓ cup) strawberry jam
360 g (1 ½ cups) whipped cream
icing sugar, to serve
Preheat oven to 160°C (325˚F).
Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
Bake for 25 minutes until golden and springy. Allow to cool.
Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
Place the top half back on and sprinkle with icing sugar.
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