These mini Victoria sponge cakes are perfect for kids' parties or wrap them up for someone special in gift boxes. Plus, how to turn them into mini chocolate sponges.
For the cake:
200g caster sugar
200g unsalted butter, softened plus a little for greasing
4 medium eggs
1tsp vanilla extract
200g self-raising flour, sieved
1tsp baking powder
For the filling:
100g unsalted butter, softened
150g icing sugar, sifted
A drop of vanilla extract
340g jar good-quality British strawberry jam
Caster sugar, to decorate
Top tip: For chocolate lovers, remove 2tbsp of flour and replace with cocoa powder. Or for a traditional coffee and walnut, add 2tbsp coffee powder dissolved in 2tbsp water and 50g of finely chopped walnuts.
Heat oven to 190ºC (gas mark 5). Butter and lightly dust with flour 6 individual tins measuring about 7.5 cm in diameter and 5.5 cm in height.
Beat together the unsalted butter and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. This can take up to 10 mins.
Break the eggs into small bowl and add the vanilla extract. Beat the mixture lightly with a fork.
Add the egg very gradually to the mixture. Do this slowly to avoid curdling. If the mix does curdle add a tablespoon of the flour. Once all the eggs are in, fold in the flour with a large metal spoon. The mixture should be of a dropping consistency, if not add a little milk.
Divide the mixture between the tins, smooth the surface. Bake for about 20 mins until golden and the cakes springs back when pressed. Turn onto a cooling rack and leave to cool completely.
To make the butter icing: Beat the unsalted butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract.
Split the cakes in half. Spread the butter cream over the bottom half and top it with jam. Sandwich with the top. Dust with a little caster sugar before serving.
Keep in an airtight container and eat within 2 days.