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| Mini Victoria Sponges |
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Watch a video of how to make Mini Victoria Sponges:
Sponge Ingredients
180g self raising flour
180g unsalted butter (at room temperature)
180g caster sugar
1/2 teaspoon baking powder
pinch salt
3 eggs
1 teaspoon vanilla extract
Equipment required
Large mixing bowl
Electric whisk
Deep bun tin (this one from Lakeland is perfect)
Preheat the oven to 180 degrees centigrade on a conventional setting (170 fan)(350 fahrenheit or gas mark 4). First cream together the butter and sugar until light and creamy. Then add the eggs one at a time and add a small amount of flour with the last egg to stop the mixture from curdling. Add the vanilla extract and stir in. Once all mixed, add the rest of the flour with the baking powder and salt (sieved) and fold in.
Put the mixture into the tin and fill about three-quarters full and bake for about 12-15 minutes. Leave them in the tin to cool and then take them out and put them on a wire rack to completely cool.
Buttercream filling
150g unsalted butter (at room temperature)
300g icing sugar
1 teaspoon valilla extract
Plus strawberry jam
Soften the butter first and then add the sifted icing sugar and vanilla essence and mix together slowly until fully mixed and creamy.
With the jam mix it in a bowl first to soften it to make it easier to spread.
Once the cakes are cooled cut them in half and spread jam on the top of the bottom sponge and some buttercream on the bottom of the top one and sandwich together. Sprinkle the top with icing sugar.
180g self raising flour
180g unsalted butter (at room temperature)
180g caster sugar
1/2 teaspoon baking powder
pinch salt
3 eggs
1 teaspoon vanilla extract
Equipment required
Large mixing bowl
Electric whisk
Deep bun tin (this one from Lakeland is perfect)
Preheat the oven to 180 degrees centigrade on a conventional setting (170 fan)(350 fahrenheit or gas mark 4). First cream together the butter and sugar until light and creamy. Then add the eggs one at a time and add a small amount of flour with the last egg to stop the mixture from curdling. Add the vanilla extract and stir in. Once all mixed, add the rest of the flour with the baking powder and salt (sieved) and fold in.
Put the mixture into the tin and fill about three-quarters full and bake for about 12-15 minutes. Leave them in the tin to cool and then take them out and put them on a wire rack to completely cool.
Buttercream filling
150g unsalted butter (at room temperature)
300g icing sugar
1 teaspoon valilla extract
Plus strawberry jam
Soften the butter first and then add the sifted icing sugar and vanilla essence and mix together slowly until fully mixed and creamy.
With the jam mix it in a bowl first to soften it to make it easier to spread.
Once the cakes are cooled cut them in half and spread jam on the top of the bottom sponge and some buttercream on the bottom of the top one and sandwich together. Sprinkle the top with icing sugar.
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