Mini Victoria sponge cakes

Ingredients


Sponge

225 g self raising flour

4 eggs

225 g caster sugar

200 g. margarine

vanilla extract


6 tbsp raspberry jam

whipped cream

icing sugar to dust


method


Preheat the oven to 180°c.

Line an oven tray with greaseproof paper.

For the sponge, beat all he ingredients in a bowl until light and fluffy.
Spread the mixture out into the oven tray flaen with a
palette knife and bake in the oven for 18 o 20 minutes or until golden brown
 and cooked through.
Carefully turn the sponge cake out onto a wire rack,peel
 off the paper and set aside to cool.


Cut circles about 6 cm (I used a round cut cookie) from the sponge ,
spread someones with raspberry jam an others wih whipped cream,
then  make little sandwich, dust icing sugar over the

top of each sandwich.



 



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