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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!

mini victoria sponge

Recipe courtesy of Hartley’s

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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.

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