July 22, 2012 by macatron
When I think of the English summer, the first dessert that springs to mind is the Victoria Sponge. A cake that feels as though it should be enjoyed on a visit to your grandmother’s house, this quintessentially British dessert was the perfect offering at a delightfully girly tea party earlier this summer.
I found the original recipe online (it was a highly rated item on the Good Food website), however it required a bit of tweaking to make these miniature versions.
Begin by preheating the oven to 180ºC/350ºF.
What you’ll need
For the cake
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
To go between
100g butter, softened
140g icing sugar
drop vanilla extract
340g jar good-quality strawberry jam
sprinkling of icing sugar, to decorate
What to do
The thing I love about sponges is how easy they are to make. It’s really just a matter of throwing all of your ingredients in a bowl, mixing them up and popping them in the oven. With that in mind, combine your sugar, butter, eggs, flour, baking powder and milk, and mix with electric beaters until you have a smooth batter.
If you’d prefer to make a single cake, use two 20cm-diameter round baking tins, however if you’re opting for the individual versions, use larger tins (I suggest 30cm-diameter round tins) for a thinner sponge.
Bake until a toothpick comes out clean (which should be for roughly 20 minutes if you’re using smaller tins and closer to 17 if you’re using larger ones). Remove the cakes from the oven, allow them to cool in their tins for about 5 minutes, then turn on a wire rack to complete the process.
Once cool, use a round cookie/scone cutter to cut your cakes into as many small circles as you can.
Now, for the icing… Using electric beaters, beat the butter until it’s creamy. Add the icing sugar and vanilla and mix until smooth.
To complete your mini-sponges, take one of your sponge circles, first spread an even layer of icing over its top then top with a second layer of jam. Place a second sponge circle on top and dust with icing sugar. Repeat with the remaining sponge circles and enjoy alongside a cup of tea!