Mini Victoria sponge cakes


  • 225g/8oz butter, unsalted, plus extra for greasing
  • 225g/8oz caster sugar
  • 4 free-range eggs
  • 225g/8oz self-raising flour
  • 90g/3oz butter
  • 1 vanilla pod, split, seeds scraped out
  • 175g/6oz icing sugar, sifted
  • + 2 more ingredients
    • 150g/5oz raspberries
    • 75g/2½oz raspberry jam

1. Preheat the oven to 180C/360F/Gas 4. Grease and line six 7.5cm/2in x 10cm/3in spring-sided cake tins with baking parchment. Technique: Greasing and lining cake tins 2. For the cake, place the butter and sugar into a bowl and beat together until pale and fluffy. 3. Add the eggs, one at a time...

View full recipe at SpringPad


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