Mini Victoria Sponges (makes 12)

Ingredients

Muffin Mix
  • 8.8oz-250g baking margarine
  • 8.8oz-250g caster sugar
  • 3 medium eggs (free-range)
  • 8.8oz-250g self-raising flour (sifted)
  • 1 teaspoon vanilla extract
Filling
  • 7.1oz-200g smooth strawberry jam (stirred well into more of a paste)
  • 10.1fl oz-300ml double cream
  • 1 teaspoon vanilla extract
Decoration
  • 1.8oz-50g white chocolate
  • 6 strawberries (halved)
  • Icing sugar (to dust)

Method

  1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven
  2. Grease a loose bottom 12-hole muffin tin (or use paper cases) and set to one side
  3. In a large mixing bowl, cream together the margarine and sugar using an electric whisk until light in colour and well combined. Add the eggs one at a time, combining well between each addition
  4. Follow with the flour and vanilla extract and combine one last time with the hand/stand mixer
  5. Spoon equally into the pre-prepared tin and pop into the oven for 30/35mins. Check with a skewer in the centre of one, if it comes out clean- they are ready
  6. Remove from oven and allow to cool in the tine for 10 mins before removing and allowing to cool completely
  7. Meanwhile melt the white chocolate and use a fork to swirl a messy pattern over the halved strawberries. Best to do this over a sheet of baking paper. Leave to set in the fridge for a few minutes whilst mixing the cream
  8. Using a stand or hand whisk, whisk the double cream and vanilla extract together until slightly stiff and forming soft but firm peaks. Do not over mix
  9. In a separate small bowl, stir the jam into a smooth paste with a metal spoon and set to one side
  10. When completely cool, using a bread or a normal knife, slice each bun into halves horizontally through their middle to create two halves
  11. On the bottom halve of each cake, spread a dollop of cream. On top add a spoon of jam, then use the cake top half to sandwich it together. Do this for each cake until you have 12 mini Victoria sponges (there will be cream left over, but we shall use this in a minute)
  12. Dust the tops of the cakes with sieved icing sugar
  13. Add a small blob of cream on the top of each one on place one of the decorated strawberry halves on top of it
  14. Enjoy!!!

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