Mini victoria sponge cakes recipe

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Baking

For that cakes:
110g softened butter
110g caster sugar
2 eggs
1 teaspoon vanilla flavoring
120g self raising flour
1 teaspoon baking powder
2 tablespoons of milk
For that filling:
6 tablespoons of strawberry, raspberry or blackcurrant jam (your decision!)
284ml double cream (usually one carton)
2 tablespoons of icing sugar
To complete:
1 teaspoon icing sugar to dust

Method

Line 2x6 muffin trays with muffin cases, and preheat the oven to 180 levels Celsius.
To help make the cakes, beat the butter and sugar together until light and fluffy. Include the eggs and vanilla flavoring and beat until well combined.
Add some flour, baking powder and milk and whisk by hands or electric whisk gradually before the mixture is smooth without any protuberances.
Separate the mix equally in to the 12 muffin cases then bake within the oven for fifteen minutes. A skewer may come out clean once the cakes are prepared to leave the oven.
Transfer the cakes onto a wire rack and permit to awesome completely.
As the cakes are cooling, make use of an electric whisk to whisk the double cream and icing sugar together before the cream is thick enough to create stiff peaks. Make the fridge as the cakes continue to be cooling.
When the cakes have completely cooled, make use of a sharp knife to chop the cakes in two horizontally. Spread on the generous quantity of jam somewhere of each one of the cakes.
Place the whipped cream inside a piping bag and pipe an ample amount on the other side from the cakes. Sandwich the 2 halves together.
After you have dusted the tops from the cakes with icing sugar, your small Victoria sponge cakes will be ready to be offered!

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