Small Victoria Sponges are a delight. Instead of the usual large cake, make individual ones that can be decorated in so many ways. I have gone for the traditional strawberry jam and whipped cream and even peanut butter works!! I make these in advance for my children and grandchildren for years as snacks and they are always vanished immediately. They have also helped to make and decorate them.
Small Victoria Sponges
- Cup cake Tray
- Cup cake holders
For the cake
- Pre-heat your oven to 180C/360F/Gas 4
- In a cup cake baking tray, place 20 cup cake holders into the tray.
- HINT: get all of the ingredients out of the fridge in advance so everything is at room temperature.
- In a large mixing bowl, add the butter and beat until totally smooth.
- Add the caster sugar and beat until light and fluffy.
- Carefully, crack the eggs into a separate bowl and whisk until mixed.
- Add the beaten egg a bit at a time and continue to mix until fully combined.
- Sift the flour and baking powder together into a third bowl.
- Add the sieved mixture, a spoonful at a time into the butter mixture. Mixing thoroughly.
- Using a large spoon, add the mixture into each of the cake holders and tap down to make sure no air is trapped.
- Place the trays into the oven for between 25-30 minutes.
- To check whether cooked fully, piece a cake with a skewer and if clean when withdrawn then they are ready.
- Remove the cakes from the baking tray and place on a a wire rack to cool.
- When cooled, slice the cakes horizontally in half and add the strawberry jam to the base and cream to the top.
- Sandwich together and enjoy.
- Dust a little icing sugar over the top on the cakes