Mini Victoria Sponge Cakes
A modern take on an old favourite
Time 30-35 minutes
125g (4oz) light butter ( I used Flora buttery)
125g (40z) caster sugar
2 eggs beaten
125g (4oz) self-raising flour
4tbsp raspberry jam (I used strawberry)
200g (7oz) low-fat crème fraiche (I used cream whipped)
Icing sugar to dust
1. Preheat oven to Gas mark 4. 180 degrees C or 350 degrees F. Cream butter and sugar together until light and fluffy. Gradually beat in eggs then fold in flour. Divide mixture between lightly greased bun tins (or silicone moulds). Bake for 12-15 minutes until just firm to the touch and golden.
2. Cool for 10 minutes then turn out of tins to cool completely.
3. Whip the crème fraiche (or cream in my case) until is just holds its shape then spread on to the base of one cake, spread the jam on the other base and sandwich together. Dust with icing sugar.
4. Unfilled they will keep for up to three days, once filled they should be eaten the same day (which we had no problem doing, lol - although a few got kept in the refrigerator)
5. Enjoy J