Mini Victoria sponges

Silvana Franco shows you how to make these delightful mini Victoria sponges - perfect for afternoon tea

DURATION 0:04:00

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Recipe - Makes: 10

Ingredients

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
Strawberry conserve 

Method

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.

 

Nutritional Info

Typical values per serving:

Energy 1669.416kJ
399kcals
Fat 23.8g
Saturated Fat 14.6g
Carbohydrate 42.1g
Sugars 28.3g
Salt 0.6g

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