Serves 8

Mini Victoria sponge cakes recipe

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Takes 50 minutes to make, about 20 minutes in the oven, plus cooling

170g unsalted butter, softened, plus extra for greasing
170g caster sugar
3 medium eggs
1 tsp vanilla extract
170g self-raising flour
284ml carton whipping cream
Icing sugar, for dusting
For the strawberry jam
450g strawberries, hulled
500g preserving sugar
Juice of 1 lemon

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1. First, make the jam. Freeze 2 saucers. Put the strawberries, sugar and lemon juice in a preserving pan or wide, deep pan over a medium-low heat, stirring until the sugar has dissolved. Bring to the boil for 6 minutes. Remove from the heat. Put a spoonful onto a chilled saucer and push your finger through it – if it wrinkles, it’s ready. If not, boil for another 2 minutes and repeat. Discard any scum from the surface and stand for 15 minutes.
2. Spoon into sterilised jars. Cool, cover with waxed discs and store in a cool place for up to 3 months.
3. Preheat the oven to 180°C/fan160°C/gas 4. Grease and base line 2 Yorkshire pud trays with 4 x 8-9cm straight-sided holes, or 8 round plain cutters sat on 2 lined trays.
4. Put the butter and sugar in a large bowl and, using an electric hand whisk, beat until fluffy. Lightly beat the eggs with the vanilla, then gradually beat into the creamed mixture, adding a little of the flour. Sift over the remaining flour and gently fold in until just combined.
5. Divide evenly between the holes or rings, smoothing the surface. Bake for 12 minutes, swap the trays around and bake for a further 10 minutes or until risen and golden. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool.
6. Lightly whip the cream to soft peaks. Spread onto 4 sponge bases, top with some of the jam and sandwich with the remaining sponge discs. Dust each with icing sugar to serve. Each cake serves 2.

Nutritional info

Per serving: 532kcals, 35.2g fat (21.5g saturated), 5.6g protein, 51.7g carbs, 34.1g sugar, 0.3g salt

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