Name: Mini victoria sponge cakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12
Ingredients: 150g unsalted butter softened; 150g golden caster sugar; 2 eggs; 1 tbsp milk; ½ tsp vanilla extract; 150g self-raising flour; 250ml double cream; 2 tbsp icing sugar plus extra for dusting; 185g jam of your choice (strawberry or raspberry works well)

Ingredients

12 serv.

150g unsalted butter softened
150g golden caster sugar
2 eggs
1 tbsp milk
½ tsp vanilla extract
150g self-raising flour
250ml double cream
2 tbsp icing sugar plus extra for dusting
185g jam of your choice (strawberry or raspberry works well)

Instructions

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1 Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
2 Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases – this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
3 Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
4 Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.