These mini Victoria Sponge cakes are absolutely delicious. Everyone who has tried them loves them! I swap the vanilla extract for some lemon, which compliments the sponge superbly and creates a delicious butter icing. Rather than a layer of jam in the middle I use strawberries, fresh or dried for a different spin on an old classic!
- 100g margarine (plus some for greasing)
- 100g caster sugar
- 2 medium eggs
- 1 lemon
- 100g self-raising flour
I also use: 2 x mini silicon-baking trays with 12 holes 4.5cm
- 3 cups icing sugar (plus some to decorate)
- 1/2 cups margarine
- Some milk
- Lemon rind
- Slices of strawberries
- Preheat the oven to 180C
- Grease silicon trays with margarine
- Cream the butter and the sugar together in a bowl until pale
- Beat the eggs into the mixture a little at a time
- Once mixed add the juice of 1 lemon and some grated rind (to taste)
- Sift the flour into the mixture and fold in using a large metal spoon
- Spoon into silicon trays
- Bake for 22 minutes
- Allow the cakes to cool (very important)
- Slice the strawberries into slithers and place on kitchen towel to absorb excess water (or use dried strawberries)
- Mix the butter and the icing sugar and add some lemon rind (to taste). Add some milk if required
- Take two of the sponges. Put a dollop of icing onto the first sponge and top with strawberries. Sparingly ice the bottom of the second sponge and place onto the first to create your Victoria sandwich. Repeat 12 times.
- Sift icing over the top & decorate with strawberry chunk!
Any hints and tips? Some help from our readers…
I find that butter icing is difficult to get right. After a few hours if it is a warm day it becomes runny and can make the sponge soggy. Please let me know if you have the perfect icing formula and I will try it out and update the recipe!