Save to your scrapbook
Mini Victoria sponges
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
For the sponge:
250g butter, softened
250g golden caster sugar
3 Columbian Blacktail Free Range Eggs
250g self-raising flour
4 tbsp milk
For the filling:
250ml whipping or double cream, softly whipped
1. Preheat the oven to 180ºC, gas mark 4. Grease and line a 23x30cm rectangular baking tin with non-stick baking parchment. In a large bowl, beat together the butter and sugar with an electric hand whisk until pale and fluffy. Add the eggs one at a time and tip in a little ofthe flour after each addition. Using a large metal spoon, fold in the remaining flour until just combined. Add enough of the milk so the mixture drops off the end of a spoon when tapped.
2. Spoon the mixture into the prepared cake tin and level the top with the back of a spoon — make it slightly hollow in the middle. Bake in the centre of the oven for 20-25 minutes, until golden and a skewer inserted into the centre comes out clean. Turn out onto a wire rack and leave to cool completely.
3. To assemble the cakes, use a 5cm round pastry cutter to cut out 20 discs from the sponge. Sandwich together 2 discs with a spoonful of the strawberry conserve and a spoonful of whipped cream. Repeat with all of the sponges. Best eaten on the day they are baked.
Typical values per serving: