Good Food

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

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