- 6oz (3/4 cup) Caster/Superfine sugar
- 8oz (1 & 1/3 cups) self- raising flour
- 6oz (3/4 cup) softened butter
- 3 free range eggs
- pinch of salt
- A little Caster /Superfine sugar to use for dusting
- Cherry's homemade strawberry jam or a good quality shop bought variety
- Two 8inch round sandwich tins
- 2 1/2 inch round cake cutter
How to make Mini Victoria Sponges
Makes 6 mini individual sponges
Preheat the oven to 190 c
- In a large mixing bowl start by creaming the sugar and the room temperature butter together.
- Then, make a well in the middle of the beaten mixture and crack the eggs into the hole you have made.
- Lightly whisk the eggs.
- Add a pinch of salt and gently fold ALL of the ingredients together.
- Next, sift your flour into the bowl (by sifting the flour, it will make the sponge that bit lighter) and mix together with the rest of the ingredients.
- Once all of the ingredients are combined, with no lumps, divide the mixture evenly between the two greased sandwich tins and using the back of a spoon or a pallet knife, evenly spread the mixture until it is smooth and level on top. This will make your cakes level after baking.
- Pop the tins into the oven on the middle shelf for around 20 minutes.
Note: A good way to check if the sponges are ready is by poking a knife into the middle of the cake, if you pull it out and the mixture has stuck to the knife and it looks slightly wet, the cake is not ready. If the knife comes out dry, the cake is baked.
- Empty the sponges onto a cake rack and allow to cool.
- Take the cake cutter and cut six circles from each sponge cake so you have twelve in total, try and cut the circles as close together as possible to ensure you get six circles from each sponge.
Note: You will have some of the sponge left over after you have cut your mini sponge circles so try not to waste it, perhaps give it to the kids with some ice cream and jelly as an after dinner treat or make a wee trifle using the left-overs as a base. Yum!
- Take your jam and spread generously over six of the mini sponges and use the other six as the lids to sandwich them together.
- Pop the cakes onto the prettiest plate or cake stand you can find and lighty dust with icing sugar for that pretty and ‘ever so sweet’ final topping.
If you have family or friends visiting you can guarantee that these babies will be gone in seconds, so put one of the little fellas aside for yourself to enjoy with a nice cuppa before it’s too late…
If you would like to make your own Strawberry Jam to go in to these cakes then feel free to try my recipe. Just click on the picture below and you will be taken right there!
You will notice that today we have added American baking measurements to our ingredients list. We are working hard to create a page containing all of the relevant conversions to make baking my recipes a little easier if you live in the wonderful United States of America. We will add a link to this chart whenever we upload a recipe. Cx
I’ll see you a little later with post number two.
Having said that – Next week is going to be awesome here too as we begin to move inside the house and think about getting cosy and work on the paddock begins in earnest during the month of September.
Love to you,
Cx
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