Victoria sponge bites

† Calorie controlled cooking spray † 110g low-fat spread † 110g caster sugar † 2 eggs, lightly beaten † ½ teaspoon vanilla extract † 110g self-raising flour, sifted † 1 teaspoon icing sugar, to dust

FOR THE FILLING

† 100g 0% fat quark

† 1 teaspoon icing sugar

† ½ teaspoon vanilla extract † 60g low-calorie strawberry or

raspberry jam

YOU WILL ALSO NEED

† 2 x 12 hole mini muffin tins 1 Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist 20 holes of 2 x 12 hole mini muffin tins with cooking spray.

2

Beat together the spread and sugar until smooth. Beat in the egg, a little at a time, along with the vanilla extract. Fold in the flour until combined.

3

Spoon the mixture into the prepared mini muffin tins and bake for 15 to 18 minutes, until golden and springy to the touch. Cool in the tin for 10 minutes, then loosen the cakes and move them onto a wire rack to cool completely.

4

Meanwhile, make the filling: whisk the quark, icing sugar and vanilla extract together in a small bowl and chill until needed. 5

Slice the cooled sponges in half and sandwich with the vanilla quark mixture and jam. Dust the tops with the icing sugar just before serving. The unfilled cakes keep in an airtight container for up to two days, though they are best eaten on the day of baking. Or, they can be frozen for up to one month.

COOK’S TIP: Omit the jam and top the quark filling with lightly crushed, fresh raspberries instead. Allow about two to three raspberries per bite.