MIni Victoria Sponges

From the Cooking It kitchen · 13 January 2017

Another little creation that children can make themselves with not too much trouble or help from a grown up

MINI VICTORIA SPONGE CAKES

For the sponge
175g unsalted butter, at room temperature
175g caster sugar
3 large eggs, beaten
1 tsp vanilla extract
175g self-raising flour
Pinch of salt

For the filling
6-8 tsp raspberry or strawberry jam and double cream

INSTRUCTIONS
Preheat the oven to 180°C. Lightly grease the tin.
To make the cakes, cream the butter and caster sugar together until the mixture is pale and light. Gradually add the beaten eggs, mixing well between each addition and scraping down the sides of the bowl from time to time. Add the vanilla extract and mix again.
Sift the flour and salt into the bowl and fold in until the mixture is glossy and smooth.
Divide the mixture between the Mini Sandwich Tins and level with a teaspoon.
Bake on the middle shelf of the oven for about 15 minutes until golden, well risen and a wooden skewer inserted into the middle of one of the cakes comes out clean.
Leave the cakes to cool in the tin for 2 minutes and then ease out onto a wire cooling rack and leave until completely cool.
Cut each cake in half, and add the cream onto the bases and the jam over the cream, place the sponge tops on and lightly dust the cakes with icing sugar

You will need
Clean hands, Ingredients, Bowl, Wooden spoon, Spoon small and large, Scales, Whisk, Muffin tray, Wire rack, Timer, Pastry brush for greasing the tray, Knife