Mini Victoria sponge cakes

Mini Victoria Sponge cakes

By Julie Published: October 5, 2012

• Makes: 14 cakes (14 Servings)
• Prep: 15 mins
• Cook: 12 mins
• Ready In: 32 mins

Use the basic fairy cake recipe for this, cut your cakes in half and fill with a spot of cream and then some jam. Delicious! Try making your own easy jam - try my raspberry jam

Ingredients

• 300 grams Self Raising Flour
• 300 grams Sugar caster
• 300 grams Butter or margarine, softened
• 3 whole Eggs
• 1 tsp Vanilla Essence
• 100 ml Whipping Cream or double cream, or clotted cream
• Jam of own choice

Instructions

1. Preheat your oven to 200c, and get your paper cake cases out on your baking tray.
   
2. Mix the flour, sugar, and butter together. Then add your eggs and vanilla essence. Give it a good mix up.
   
3. Split between your cases and bake for 12 mins or so, until raised and golden on top (they will feel slightly firm when you gently push the tops).
   
4. Allow to cool for 5 minutes, then cut in half and dollop with a little cream and jam, put top back on. If you feel a bit fancy, sprinkle with a little bit of icing sugar! Enjoy, with some afternoon tea!!!
   

• Cuisine: British
• Skill Level: Easy