Mini Victoria sponge
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- Serves: 12 people
- Prep Time: 30 min
- Cooking: 2 hours
- Calories: 439 kcal
Stuff that's in it
What you do
What you do
Pre heat your oven to 180c, once pre heated , reduce to 160c
Line 2 loose bottomed cake tins (around 20cm/8inch) with parchment paper and grease with butter to stick
In a large bowl , sieve the flour, baking powder and then add the sugar and mix, break the eggs into the bowl and use a hand held electric whisk to beat into the mixture until everything is combined and smooth!
Pour evenly into each tin , gently smooth out to the sides with a spatula and turn the oven down to 160c, pop into the oven and bake for around 20-25 minutes , you can usually smell it when it’s about ready, pop a metal rod into the middle and pull out clean to ensure it’s cooked all the way through
Leave on a wire rack to cool.
Using clean beaters , whisk up the whipping cream until thick stiffened
peaks emerge then set aside.
Chop the strawberries and mint , then grab your mini jars
Pull the sponge apart and squige in the bottom, add a teaspoon of jam then using a piping bag with a corner snipped off at the end, pipe some whipped cream in, then add the strawberries and mint , then add the cake, jam and more cream and strawberries to top
Continue until you’ve made the desired amounts
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Finally I have been able to put all my creations that I have made over the last 5 years onto a website!!! I’ll be adding more each day and then brand new ones so it will be an endless supply of homemade healthful culinary delights that you can sample at your leisure!
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