Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes

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Sorry again for not blogging as much as I usually do lately. I’ve been a bit busy with my charity bake sale last weekend and I’ve just recently started a volunteer job at a charity shop in town that means alot to me The British Heart Foundation .
I’m going to share a recipe for a simple sponge cake that you can either keep whole or make into mini versions like I did for the bake sale. They look super cute & the only negative thing I would say about converting the cake into miniature
versions is there is a lot of “waste” unless like me you have some little ganits to eat the crumbs you could use the spare sponge for a trifle or cake pops maybe.
You will need:
100g (4oz) margarine
100g (4oz) Caster sugar
2 medium eggs
100g (4oz) self raising flour
A few drops of vanilla extract
Filling:
Jam of your choice
100g (4oz) icing sugar + a like extra for dusting
50g (2oz) butter

1. Preheat oven to 180 degrees Celsius, grease a sandwich tin.
2. Cream sugar and margarine together until fluffy and light.
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Beat in eggs separately adding some flour with each.
3. Carefully fold in remaining flour. Pour in prepared tin
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and bake for 25-30 minutes depending on your appliance none fan ovens could take a little longer.
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4. When cooled, cut out rounds using a cookie cutter or even a glass will work well. I managed to get 6 mini cakes from mine. Combine icing sugar & butter to create the buttercream.
5. Cut the little sponges in half and spread one side with jam then fill or pipe with buttercream for a more uniform finish.
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Dust with icing sugar.
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Now all that’s left to do is to put the kettle on for a nice cup of tea to enjoy your cute cake with 😍
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Stay sweet
🍭

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