It’s still feeling summer-y and it’s also my Grandad’s birthday. My Grandad is notoriously picky when it comes to food, he likes simple flavours and nothing too far from the ‘ordinary’. My vegan/gluten/nut free coconut and lime energy balls would not be up his street, but who doesn’t like a classic Victoria sponge? To be honest, when I thought about making these Mini Victoria Sponge Cakes, I was a little uninspired, BUT after I ate one* (*read one as two) I remembered why these are a ‘classic’ – cos they are BLOOMING DELICIOUS. Classic flavours, light, fluffy, crowd pleasing. Let me never forget this again.
Ingredients For Mini Victoria Sponge Cakes
For the sponge
60g unsalted butter (room temp)
220g caster sugar
2 medium eggs (rom temp)
1tsp vanilla extract
170ml whole milk
220g self-raising flour
For the filling
150ml double cream
1/2 tsp vanilla extract
7tbsp strawberry/raspberry jam
makes 6-7 cakes (depending on how accurate you can place the cutter!)
12″x 8″ baking sheet, greased and lined
A 2 1/2 inch round cookie cutter (or top of a glass if you don’t have one!)
a heart shaped cookie cutter (optional)
1) In a large bowl whisk together the butter and sugar for at least 3-4 mins. Once done it will appear lighter in colour and a little grainy.
2) Add your eggs, one at a time and whisk again. Next, on a slightly slower speed, whisk in the vanilla extract and make sure everything is well combined.
3) Now tip in half your flour and half your milk and fold together with a wooden spoon. Do this slowly and do not over mix. When it has only just come together to the same with the remaining milk and flour.
4) Pour this into your prepared baking sheet and use the back of the spoon to smooth the top of the batter. (To get it really flat and even click here for some hints and go to number 8) Place this on the middle shelf of your oven for about 30 mins. It’s done when a skewer inserted comes out clean and it has slightly browned on top. Leave to cool in the tray and then turn out onto a wire rack to cool completely…..and I mean COMPLETELY.
5) While you are doing all this waiting you can whip up your cream filling. Place the cream and vanilla extract into a medium bowl and whisk on a medium-high speed for at least 3 mins. Keep an eye on it as the cream stiffens quite quickly and you don’t want to over do it. Set aside once done.
1) Once your cake layer is completely cool, pop it onto a cutting board and use your cookie cutter (or top of a glass) to cut the circles out. From this size you should be able to get 14 circles, but don’t worry if it’s only 12.
2) On one of the circles, using a spoon (or pipping bag if you’re fancy), spread a tbsp of jam and on another circle spread about a tbsp of cream. Now squish them together like a sandwich. There you have one done! Now repeat with the remaining.
3) Once you have made them all, place the heart shaped cookie cutter (or whatever design you decided on – if any) on top of the cake and lightly dust icing sugar over it. Remove your cutter and you should have a little shape.
That’s your Mini Victoria Sponge Cakes ready to eat!