Mini Victoria Sponges
There is a great homeware shop in our local shopping mall, called Lakeland. It’s one of Susan’s favorite stores, and it seems she cannot go in and visit without finding another baking tin that is a “must-have” for her collection. This loose bottom Mini Victoria Sponge tin is one of her favorite purchases and produces perfect little individual cakes that are just adorable. If you have the tin you can also make most cupcake recipes as mini sandwich cakes – it works perfectly with our coffee and walnut recipe too.
175 g unsalted butter, softened
175 g caster sugar
175 g self-raising flour
3 large eggs, beaten
1 teaspoonful vanilla extract
For the filling
150 g unsalted butter, softened
2 tablespoons double cream
300 g icing sugar
1/2 teaspoonful vanilla extract
Pre-heat oven to Gas Mark 4, 180 C, and line the bottom of each section of the mini sponge tin with a small circle of baking paper. Although the tins are non-stick and loose-bottomed, this really does make it easier to remove the cakes!
Put the butter and caster sugar in a large bowl and beat until light and fluffy. Whisk in the eggs and finally add the vanilla extract.
Using a metal spoon, gradually fold through the sifted flour until fully combined. Put equal amounts in each section of the baking tin, and level the tops with the back of the spoon.
Bake in the centre of the pre-heated oven for about 15 – 20 minutes, or until well risen, and firm to the touch.
Remove from the oven, and leave to cool slightly in the tin, then carefully remove each cake, and place on a wire rack to cool completely.
To make the buttercream icing, beat the softened butter with an electric whisk for 2 – 3 minutes until pale and fluffy. Add the vanilla extract and a spoonful of sifted icing sugar and beat well. Gradually add the rest of the icing sugar and the cream and whisk until light and fluffy.
When completely cold, cut each cake in half, spread with jam, and either pipe or spread over a spoonful of buttercream, then sandwich back together. Dust with icing sugar to serve.