Who doesn’t love a British Victoria sponge cake? It’s one of the easiest recipes to follow if you’re new to baking, a classic that tests baking expertise in country shows everywhere (and even on telly now) and probably the most delicious tea-time treat ever invented. Here we have a small twist – mini- Victoria sponge cakes, courtesy Lakeland’s 12 Cup Mini Sandwich Tin. With raspberry jam and fresh whipped cream they’ll want seconds.
This makes 12 mini Victoria sponge cakes.
- 175g soft margarine – Stork or Flora Buttery, for example
- 175g caster sugar
- 3 eggs
- 175 g self raising flour
- 1tsp baking powder
- 1 tsp vanilla essence (optional)
- Double cream
- Raspberry jam
- Icing sugar for dusting
- A Lakeland12 Cup Mini Sandwich Tin (the loose bottoms make all the difference)- but a Muffin tray will do . You need high and preferably straight sides!
- Electric beater or mixer is absolutely the best thing to use for this all-in-one method
- Piping bag
- Heat oven to 180C
Add all the cake ingredients into the bowl of an electric mixer and using the K beater, mix until smooth, but really no longer than 45 seconds or so on a medium speed. An electric hand-mixer will also work. Make sure your ingredients are all at room temperature.
Fill a piping bag with the mixture and fill the individual cake tins to about 1/3 to 1/2 full. You can use a spoon, but the piping bag is easier to control.
Bake in oven for 15-20 minutes. The cakes are done when they spring back and are shrinking slightly from the sides.
Remove and as soon as you can handle the tins, push out the cakes – removing the base from the cake – and let cool completely on a cake rack.
Whip the cream until thick – don’t overbeat or it will be too stiff. Split all the cakes in half. Spread one half generously with jam and add a good dollop of cream on top.
Put the top half on. The look you’re going for is an ample and visible filling of the jam and cream!
Sift icing sugar over the cakes and serve. Gorgeous and delicious!
Add fresh fruit – strawberries and raspberries for a more desert-like finish. If you love these mini-cakes, check out our other recipes using the Lakeland12 Cup Mini Sandwich Tin: