Mini strawberry Victoria sponges
- Serves 6
Ingredients
- 200g Unsalted butter softened
- 200g Caster sugar
- 4 Eggs
- 1tsp Vanilla extract
- 200g Self-raising flour
- 1tsp Baking powder
For the filling
- 150g Unsalted butter
- 300g Icing sugar
- 2tsp Milk
- 6tbsp Hartley's Strawberry Jam
Method
- STEP 1
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
- STEP 2
Grease a mini Victoria sponge tin or 6.5cm muffin tin with straight sides. Line with a small circle of greaseproof paper in the base.
- STEP 3
Cream the butter and sugar. Add the eggs, vanilla extract and fold in the flour and baking powder.
- STEP 4
Pour into your muffin tin, filling with mixture 3/4 of the way up.
- STEP 5
Bake for 20 minutes until risen and golden brown. Allow to cool on a wire rack.
- STEP 6
Whisk the butter, icing sugar and milk together to create icing. Stir in 3 tbsp of Hartley's strawberry jam. Place in a piping bag with a small star nozzle.
- STEP 7
Spread the sponges with the remaining jam and pipe over the strawberry buttercream on top before placing the top sponge on.
