Mary Berry’s mini Victoria sponge cakes
These are incredibly versatile and can be filled with whatever jam you like, but typically it’s strawberry or raspberry. Bakedin 15 minutes, they are perfect for summer picnics. Makes 12
Ingredients:
For the sponge:
175g unsalted butter, at room temperature
175g caster sugar
3 large free-range eggs, beaten
1 tsp vanilla extract
175g SR
For the filling:
500g strawberries, hulled & halved
500g jam sugar
300ml double cream
Icing sugar, for dusting
piping bag fitted with a small plain nozzle
For the jam, place the strawberries into a large saucepan & crush with a potato masher, adding the sugar gently, stirring until it dissolves. Once brought to a boil, start timing & boil for 4 mins before removing from the heat and setting aside to cool.
For the sponge, preheat oven to 170C Fan & lightly grease a 12-cup mini sandwich tin with butter.
To make the cakes, cream the butter & sugar together until pale and fluffy. Next, add the beaten eggs, mixing well between each egg & scraping the sides to ensure it is incorporated before adding the vanilla. Sift the flour in & fold carefully until fully mixed into a smooth & glossy batter.
Divide the mixture between the mini sandwich tins and level with a teaspoon, baking in the oven for 15 minutes. Once cooked, leave to cool in the tin for 2 mins before easing them onto a wire rack and leaving to cool.
Whip the cream to soft peaks & spoon into a piping bag fitted with a small plain nozzle.
Cut each cake in half horizontally before placing one dot of cream in the middle of each cake base and the rest in dots around the edges.
Drizzle the jam over the cream, then place the sponge tops on & lightly sift icing sugar over the cakes.