Feed MeStep 01
Preheat the oven to 160C/325F.
Seasonal
Cooking Heat: 160°C Oven
Mini Victoria Sponges
A classic British dessert in bite-sized form: light and fluffy sponge cakes filled with strawberry jam and piped whipped cream then dusted with icing sugar. Perfect for springtime tea time.
Allergens: Dairy, Gluten, EggsCereals / Gluten, Milk / Dairy, Eggs
Time
40 minServes
12Cooking Heat
160°C OvenCalories
163 kcal per serving
40 minServes
12Cooking Heat
160°C OvenCalories
163 kcal per serving
Protein
3gFat
2gCarbs
30g
3gFat
2gCarbs
30g
Preparation Lab
Step 02
Mix the flour, sugar, softened butter, baking powder and eggs in a bowl with a hand mixer until smooth.
Step 03
Grease a muffin tin then fill each hole about three quarters of the way up with the cake mixture.
Step 04
Bake for 25 minutes until golden and springy then allow to cool.
Step 05
Cut the sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre then in a circle around that.
Step 06
Place the top half back on then sprinkle with icing sugar and enjoy!
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