Servings
  • 175g Tate & Lyle Fairtrade Pure Cane Caster Sugar 175g Tate & Lyle Fairtrade Pure Cane Caster Sugar
  • 175g unsalted butter (softened) 175g unsalted butter (softened)
  • 3 large eggs 3 large eggs
  • 1 tsp vanilla 1 tsp vanilla
  • 175g self-raising flour 175g self-raising flour
  • 1-2 Tbsp skimmed milk 1-2 Tbsp skimmed milk
  • 300ml double cream 300ml double cream
  • 100g jam (strawberry or raspberry) 100g jam (strawberry or raspberry)
  • Tate & Lyle Fairtrade Cane Icing Sugar for dusting Tate & Lyle Fairtrade Cane Icing Sugar for dusting

Instructions

HOW TO MAKE THIS MINI VICTORIA SPONGE CAKES RECIPE

  1. Pre-heat the oven to 180C (160 C fan). Grease 12- cup mini sandwich tin (or 12- cup muffin tin) with some butter and set aside.
  2. Beat the softened butter and Tate & Lyle Caster Sugar with an electric mixer until pale and fluffy. Beat eggs and vanilla together in a jug. Gradually add the egg mixture, beating well after each addition.
  3. Sift the flour over the mixture and fold in using a large metal spoon with enough milk to make a soft dropping consistency. Divide between the tins, filling each cup only to third-full and level with a teaspoon. Bake in the oven for 15 minutes or until well risen and firm to touch. Leave to cool in the tin for 5 minutes, then gently ease the cakes into a wire rack to cool completely.
  4. Use a serrated knife to slice each cake horizontally in half. Whip the double cream into soft peaks and transfer to the piping bag fitted with small nozzle. Pipe the cream on top of each half, then spread about a teaspoon of jam on top of the cream. Cover with another half and dust with Tate & Lyle Fairtrade Icing Cane Sugar.