Teatime treat

Make these bite-sized victoria sponges for a birthday celebration or special afternoon tea. Choose your favourite jam for the filling, then add sweetened whipped cream

Mini victoria sponges

MAKES 12 PREP 20 mins plus cooling COOK 20 mins EASY V ❄ sponges only

150g unsalted butter, softened 150g golden caster sugar

2 eggs

1 tbsp milk

½ tsp vanilla extract

150g self-raising lour

250ml double cream

2 tbsp icing sugar, plus extra

for dusting

185g jam of your choice (strawberry

or raspberry works well)

Heat the oven to 180C/160C fan/ gas 4 and line a 12-hole mu€n tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and flu…y, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.

2 Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases – this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.

3 When the sponges are completely cool, remove the paper cases, then split each one in half through the equator using a small serrated knife. Set aside.

4 Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the sponge bases, then spoon or pipe over a dollop of whipped cream and sandwich with the sponge tops. Dust with extra icing sugar before serving. Best eaten on the same day.

PER SERVING 380 kcals • fat 25g • saturates 15g •

carbs 36g • sugars 27g • ibre 1g • protein 3g •

salt 0.2g