Florence and I made mini Victoria sponge cakes a couple of days ago and they were so cute I thought I’d share them with you!
We made a sponge mixture using the 4, 4, 4, 2 method. 4oz of sugar and butter creamed together until pale and fluffy, 2 eggs whisked in with a drop of vanilla essence and then 4 oz of self raising flour sifted and folded in.
We then baked the mixture about a centimeter thick on the bottom of square tins t make flat cakes we could then cut into squares once backed (about gas mar 4 for 20 minutes). We used a square cookie cutter to cut 30 squares. Next we piped strawberry jam into squares on twenty of them followed by piping whipped double cream into the gaps.
Lastly we built the cakes with three tiers finishing the top off with sprinkling of caster sugar.
We thought they would look good on a cake stand with some cucumber sandwich fingers for an afternoon tea!
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