Mini Victoria sandwich cakes
Serves 10. Prep time 20mins. Cook time 25mins.
• 225g butter, softened • 225g caster sugar • 4 eggs, lightly beaten • 225g self-raising flour, sieved • Splash of milk to loosen For the filling: • 400g punnet of strawberries, hulled and sliced • 300ml double cream, lightly whipped • Icing sugar for dusting You’ll need three 8in round loose bottomed, lined sandwich tins and a 2.5in round cutter METHOD 1. Preheat the oven to gas 4/180C 2. Add the softened butter and sugar into a food mixer and beat for about 10mins until creamy.
3. Add the egg a little at a time with a shake of flour, beating thoroughly before adding more
4. Fold in the remaining flour and a little milk to loosen the mixture. Divide between the three tins and bake for 20-25mins. Sponge should spring back when touched.
5. Wait 10mins before removing from the tins then cool completely on a wire rack. Transfer the sponges to a board and cut out 20 circles.
6. To assemble, top 10 of the rounds with the sliced strawberries, add a dollop of cream then top with another sponge.
7. Dust with sieved icing sugar and decorate with remaining strawberries.
Tip: The sponge trimmings will keep in the freezer for up to a month. Defrost and use for the base of a strawberry trifle. www.jubileestrawberries.co.uk