Make these bite-sized victoria sponges for a special afternoon tea or birthday celebration. Choose your favourite jam for the filling, then add whipped cream
Prep:20 mins
Makes 12
150g unsalted butter, softened150g golden caster sugar2 eggs1 tbsp milk½ tsp vanilla extract150g self-raising flour250ml double cream2 tbsp icing sugar, plus extra for dusting185g jam of your choice (strawberry or raspberry works well)
STEP 1Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.STEP 2Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases – this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.STEP 3Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.STEP 4Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.
