Mini Golden Victoria Sponges
Not a fan of whipped cream? Try filling these with a light buttercream-style icing made with Stork.
- For the sponge
- 225g (8 oz) Stork tub
- 225g (8 oz) castor sugar
- 4 eggs, medium
- 225g (8 oz) self-raising flour, sieved
- 1 teaspoon baking powder
- For the filling
- 2 tablespoons jam
- 150ml whipped cream
- Caster or icing sugar to dredge
Preheat the oven to 180°C, (160-170° C fan), Gas mark 4.
Place all cake ingredients in a mixing bowl and beat together until smooth.
Place heaped tablespoons of the mixes in 12 muffins cases.
Bake in centre of the preheated oven for 20 - 25 minutes.
Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
To finish, fill with the jam and whipped cream and a dusting of icing sugar.
Recipe courtesy of Stork