Bitesize Victoria Sponge Cakes
Copyright Kaye Dooler
These are really quite simple to make, often the simple things are the most enjoyable. Not in every case of course, but these are awesomely easy, and english, and lovely.
Cakes:
175g Self Raising Flour
150g Sugar (white either caster or sifted granulated)
175g butter/margerine
1 tsp baking powder
3 eggs
Approx 4tbsp's milk.
Filling:
284ml carton double cream (medium sized)
3-4 tbsps icing sugar
Jam of choice (I used mixed fruit)
Method: Preheat oven to 175C/350F/Gas4
1) I had initially intended to make regular cupcakes topped with cream and sprinkles, but halfway through I changed my mind. So the first step is to line a muffin tray with paper cases.
2) In a mixer place your flour, baking powder, sugar and butter and whizz together using paddle/k-beater until nice and fluffy.
3) Add your eggs and whizz again until combined.
4) Add the milk and whizz again to make a silky smooth batter that drips off your spoon, yum!
5) Now I use an ice-cream scoop for this as it's a perfect measure but you can just as easily use a spoon. Scoop your batter into cases filling about 2/3's of the way up.
6) Bake for about 15mins or until slightly golden and springy to touch. Allow to cool on racks.
Note:Depending on how much batter you have left you may need to repeat steps 4 & 5 to use up your batter.
7) Whilst your cakes are baking wash out your mixing bowl as you'll need it again in a sec.
8) Once cooled, remove from cases and use a sharp knife to trim off the edges of the cupcake top to make a straight-ish side. Also cut in half to make a sandwich. (I trimmed them whilst hot and soft to give a crumbly edge but if you want more defined lines then cutting while cool will work better)
9) Pour your cream and icing sugar into your mixing bowl and using the whisk attachment (if you have it, if not the beater will work just fine) start to whisk up the cream, on a slow speed at first but working up to the highest speed. You'll know the cream is completely whipped when it doesn't drip as you take your whisk out.
10) On the bottom half of your cakes, spread a little jam (or a lot if you like). On the top half, or on top of your jam, spread some cream. Sandwich the two halves together and place on a serving plate or tray.
Repeat until all done and enjoy.
I love this recipe as it was done on a whim and to me that's the way to enjoy cooking and baking. My mum says I'm very much like my Nanna as she was experimental in the kitchen and could bake or cook anything she wanted to. I reckon I've got a way to go before I'm anything like that, I may need to learn fast however as I have found myself recently volunteering to cook New Years Dinner for both mine and The Husbands family. About 15 at least including children - if everyone comes. What a task. I don't even have a table, or room for one. Currently I can be found looking into foldaway ones, how classy. But I suppose with a nice homemade tablecloth and runner on, and pretty, carefully selected accessories it should still look lovely. Ooooh, look at that I have a plan!
Still the problem of chairs however, perhaps they too will be foldaway. Or maybe benches? Or...no that's just too crazy. Well, you've heard of bring a bottle? How about bring a chair?
Told you it was crazy.
Good God, it's either going to be wonderful or a disaster. *crosses fingers for the first*
Enjoy your mini victoria sponges anyway.
And thanks so much for reading, really thank you!
Lots of Love
Kaye xoxox