MINI VICTORIA SPONGE CAKES

Also known as a Victoria sandwich, the Queen’s actual tea-time sponge cake would have been sandwiched with only a thick layer of raspberry jam and topped with a sprinkle of sugar. The addition of a layer of whipped cream or buttercream is a more recent innovation, but one that the Crawley family would likely have enjoyed.

Makes 12 cakes

For the cake l 225g (8oz) unsalted butter, at room temperature, plus extra for the tin l 250g (9oz) self-raising

flour l 1½tsp baking powder l ½tsp salt l 200g (7oz) caster sugar l 4 large eggs, at room

temperature l 2tsp vanilla extract

For the filling l 300ml (10fl oz) double

cream l 2tbsp icing sugar l 210g (7¼oz) raspberry or

strawberry jam l Icing sugar, for dusting

Place a 29 x 43cm baking tray in the oven and preheat it to 180°C/fan 160°C/gas 4. Lightly butter the bottom and sides of 12 x 180ml straight-sided ramekins or a 12-hole mini sandwich tin.

In a small bowl, mix together the flour, baking powder and salt. Put the butter in a large bowl and use an electric mixer on a medium speed to beat it for 1 minute, until smooth. Add the caster sugar, increase the speed to medium-high, and beat for 2-3 minutes, until fluffy and lighter in colour. Add the eggs, one at a time, beating well after each addition and adding the vanilla along with the final egg. On a low speed, add the flour mixture and mix until just blended. Divide the mixture among the ramekins or mini sandwich tin holes and spread evenly. Transfer to the baking tray and bake for 17-19 minutes, until a skewer inserted into the centre comes out clean.

Transfer the baking tray to a wire rack and leave the cakes to cool for 15 minutes. Run a thin-bladed knife around the inside of each ramekin to loosen the sides, then invert each onto a wire rack, lift the ramekins off and turn the cakes right-side up. Leave to cool.

Now prepare the filling. In a bowl, using an electric mixer, beat together the cream and icing sugar on a medium speed for 2-3 minutes, until stiff peaks form. Fit a piping bag with a small plain or star tip, spoon the whipped cream into the bag, and close securely. Use immediately or refrigerate for up to 2 hours before serving.

Just before serving, using a serrated knife, cut the cakes in half horizontally. Arrange the bottom halves, cut side up, on a work surface. Divide the whipped cream among the cake bottoms, piping small dollops around the edge and then into the centre, covering the bottom completely. Spoon 1tbsp of the jam over the cream on each cake bottom, gently spreading it to the edge. Arrange the cake tops, cut side down, on top of the jam. Lightly dust with icing sugar and serve.