Small Victoria Sponges

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To check whether cooked fully, piece a cake with a skewer and if clean when withdrawn then they are ready.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.