Mini Victoria sponges

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.