These perfect little Victoria sponge cakes are perfect for afternoon tea. My daughter who's 3 and i always make my husband a treat of some sort before he flies home from work. I love that i'm able to share my passion with my mini me and that she absolutely loves it! These perfect layers of fluffy sponge sandwiched between sharp strawberry jam and fluffy marshmallow like chantilly cream, delicious!
70g Butter, softened
70g Castor Sugar
70g Self Raising Flour
1 Egg Yolk
1 tsp Vanilla Essence
150ml Whipping cream
1 teaspoon Icing Sugar
6 teaspoons Strawberry Jam
icing sugar to dust
Heat oven to 180'c. Grease and line the bottom of a 12 section mini muffin tin. Put the butter, sugar, egg, egg yolk and vanilla in a mixing bowl ( i use my kitchenaid) beat with a whisk until smooth and creamy.
Using a teaspoon, spoon the mixture evenly into the baking tin sections and level with the back of the spoon. Bake in the oven for 15 mins or until cakes are risen and firm to touch. Remove from the oven and leave to cool in the tray for 5 mins, then transfer to a wire rack to cool completely.
To decorate the cakes whip the cream until soft peaks, add icing sugar and whip until thoroughly mixed through. Add a teaspoon jam on the flat side of one of the cakes, top with cream and add another piece of cake to sandwich it together. Sieve icing sugar over the top.
Mum of 2, Wife of a Fifo worker and lover of delicious, creative food.