Mini Victoria Sponge Cake Recipe

Ingredients:

• 3/4 cup Butter (Unsalted) at room temperature, plus extra for greasing
• 3/4 cup Sugar
• 3 Whole Eggs well beaten
• 3/4 cup All Purpose Flour (Maida)
• Icing Sugar for dusting
• Strawberry jam homemade or canned
• Hung Curd (Greek Yogurt) (optional)
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Instructions:

1. To begin making the Mini Victoria Sponge Cakes recipe, firstly we will make the sponge cakes.
2. Cream the butter and sugar together until the mixture is pale and light.
3. Gradually, add the beaten eggs, mixing well between each addition.
4. Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
5. Divide the mixture between the mini cake tins. Bake on the middle shelf of the oven for about 15 minutes until golden-brown.
6. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.
7. Serve Mini Victoria Sponge Cakes on its own for breakfast or have it after your meals as a dessert.
8. To begin making the Mini Victoria Sponge Cakes recipe, firstly we will make the sponge cakes.
9. Cream the butter and sugar together until the mixture is pale and light.
10. Gradually, add the beaten eggs, mixing well between each addition.
11. Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
12. Divide the mixture between the mini cake tins. Bake on the middle shelf of the oven for about 15 minutes until golden-brown.
13. Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.
14. Serve Mini Victoria Sponge Cakes on its own for breakfast or have it after your meals as a dessert.