Mini Vic­to­ria sponges

Style at Home (UK) - - Cook It Weekend Bakes -

TAKES 50MINS SERVES 12 3 eggs 100g caster sugar 1tsp vanilla ex­tract 60g self-rais­ing flour 50g ground al­monds 250ml dou­ble cream 1tbsp ic­ing sugar

3tbsp peach schnapps, Coin­treau or sim­i­lar fruit­flavoured liqueur 3tbsp smooth rasp­berry jam

150g fresh rasp­ber­ries

Pre­heat oven to 180°C/gas 4. Whisk the eggs, sugar and vanilla to­gether un­til light and pale. Fold in the flour and al­monds. Pour into a lined 22 x 31cm Swiss roll tin and bake for 15 mins or un­til springy. Re­move from the oven and leave to cool, then turn the sponge out of the tin and re­move the lin­ing pa­per. Use a 4cm cut­ter to make 24 rounds. Whip the cream into soft peaks, add the ic­ing sugar and liqueur and con­tinue whisk­ing un­til thick. Top 12 rounds with cream, add some jam, then put another sponge on top. Dust with ic­ing sugar and top with a fresh rasp­berry.

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