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Mini Victoria Sponges

by Matthew Cullum

Ingredients

for 12 servings

  • 1 ½ cups
    self-raising flour (225 g)
  • 1 cup
    caster sugar (225 g)
  • 2 sticks butter
  • 2 teaspoons
    baking powder
  • 4 eggs
  • ⅓ cup
    strawberry jam (100 g)
  • 1 ½ cups
    whipped cream (360 g)
  • icing sugar, to serve

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Preparation

Under 30 min

  1. Preheat oven to 160°C (325˚F).
  2. Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
  3. Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
  4. Bake for 25 minutes until golden and springy. Allow to cool.
  5. 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.
  6. Place the top half back on and sprinkle with icing sugar.
  7. Enjoy!
 

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