Mini Victoria sandwiches


  • 450g/1lb strawberries, chopped
  • 300g/10½oz jam sugar
  • 225g/8oz self-raising flour
  • 4 free-range eggs
  • 225g/8oz caster sugar
  • 225g/8oz margarine
  • vanilla extract
  • + 3 more ingredients
    • 250g/9oz icing sugar, plus extra for dusting
    • 65g/2¼oz butter
    • 1 tbsp milk

1. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper. 2. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool. 3. For the sponge, beat all of the ingredients ...

View full recipe at SpringPad


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