Mini strawberry Victoria sponges
- Serves 6
These little bites of Britishness are just the perfect addition to your scones, jam and cream - the height of luxury!
Recipe courtesy of Hartley’s
Ingredients
- Unsalted butter 200g, softened
- Caster sugar 200g
- Eggs 4
- Vanilla extract 1 tsp
- Self-raising flour 200g
- Baking powder 1 tsp
For the filling
- Unsalted butter 150g
- Icing sugar 300g
- Milk 2 tsp
- Hartley's Strawberry Jam 6 tbsp
Method
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Step 1
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
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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.
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Step 3
Cream the butter and sugar. Add the eggs, vanilla extract and fold in the flour and baking powder.
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Step 4
Pour into your muffin tin, filling with mixture 3/4 of the way up.
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Step 5
Bake for 20 minutes until risen and golden brown. Allow to cool on a wire rack.
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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.
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Step 7
Spread the sponges with the remaining jam and pipe over the strawberry buttercream on top before placing the top sponge on.
