Mini Victoria Sponges...

I've got the sweetest of recipes for you today.

Teeny tiny mini Victoria sponges..and they're super good!

I've made these a couple of times now, once using raspberry jam and the other with lemon curd,
you can use whatever you fancy really, and the buttercream in these is to die for, yum!

Here are a few pics.

Jump down for the recipe and directions.

(all images above copyright of louise/loveprintstudio)

Ingredients for 12 Mini Victoria Sponges

(Sponge mix)

- 250g unsalted butter softened

- 250g caaster sugar

- 250g self raising flour

- 4 eggs

(Buttercream)

- 75g butter softened

- 175g icing sugar

- 1/2 tsp vanilla essence

(To assemble)

- Jam; strawberry, raspberry, lemon curd, apricot...

Directions

- Preheat oven to gas mark 4 and spray/grease a 12 cup mini sandwich tin with butter or olive oil spray

- Cream together the softened butter and sugar in a large bowl with an electric whisk

- Add the eggs and mix till combined

- Sift in the flour and fold till combined

- Pour batter into the baking tin making sure they're all even

- Bake in the oven until lightly golden and a skewer inserted comes out clean, usually around 20/30 minutes

- Place cakes on a cooling rack whilst you make the buttercream

- Mix together the butter, vanilla, icing sugar and a splash of water until creamy

- Once the cakes are cooled, use a knife to cut each one in half

- Spread a spoonful of jam on the bottom and a spoonful of buttercream on the cut side of the top

(Do the jam and buttercream step to all of the mini sponges before assembling as you may find you have more buttercream left and can add more to some/all of the cakes)

- Place the tops with the butter cream on top of the jam bottoms and lightly push down

- Dust with icing sugar

-Enjoy!

(The original recipe can be found here)

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