Makes 12
175g self raising flour
175g caster sugar
175g butter, cubed, at room
temperature
½ tsp baking powder
½ tsp vanilla extract
3 eggs
Icing sugar, for dusting
FOR THE FILLING
100ml double cream
Raspberry jam
1 Line two 12-hole cupcake trays with
paper cases (or use the same tray
twice) so you end up with 24 cakes.
Preheat oven to 200C/Fan 180C/Gas 6.
2 Put all the ingredients into the bowl
of a stand mixer and mix until smooth.
3 Divide the mixture between the 24
cases and bake for 18–20 mins.
4 Remove the cakes from the oven,
then allow to cool completely on a
wire rack. Meanwhile whip the cream
until thick and set aside.
5 Remove the cakes from their cases
and, using a pastry cutter slightly
smaller than the cakes, cut a round
from each cake for a neat finish.
6 Spread one cake with cream and
another with jam and sandwich
together. Repeat with all the cakes,
placing them on a serving platter or
cake stand and finish with a dusting
of icing sugar.
Mini Victoria sponges
THE QUEEN OF
SANDWICH CAKES MADE
SWEETLY MINIATURE
Filled with jam and
cream, these should
keep any scone
traditionalists happy31