Mini victoria sponges have been something of a speciality of mine for many years now. They can be made in as large or small batches as you’d like – perfect for a small gathering or a birthday party. They’re super easy to make and if you’re more experienced in the art of cupcake making, but you find a huge cake a bit intimidating, these are a great place to start.
Ingredients (Makes 12)
For Sponge –
2 Eggs
60g Granulated Sugar
60g Golden Caster Sugar
120g Butter (I use dairy free)
120g Self Raising Flower
2 Tsp Vanilla Extract
For Icing –
Jam as desired
300g Icing Sugar
150g Butter (I use dairy free)
Method
Preheat the oven to 170C. Cream together the butter and sugar until light. Add in the two eggs one by one, stirring as you go. Once mixed, add the vanilla extract, 1 tablespoon of warm water and a pinch of salt (it brings out the flavour). Mix thoroughly.
Next weigh out the flour, sift if needed and then gradually add the flour into the mixture. Keep stirring until the mixture is smooth and mixed. Divide the mixture between 12 and place in the oven 12-15 minutes or until golden brown.
Let cool and then prepare your icing mixture. I start off with a small amount of icing sugar and butter first, adding in the ingredients gradually until I get the desired amount and texture. Cut the sponges into two horizontally, spooning the butter cream mixture on one side and the jam of the other. Place together and decorate.