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Tea and cake 02 Apr

Ingredients

For the cakes:

175g self raising flour

175g caster sugar

175g melted butter

3 eggs

1 ½ teaspoons baking powder

For the filling:

Your favourite jam (we like raspberry!)

50g room temperature butter

150g icing sugar

A few drops of milk

Method

Preheat the oven to 180 degrees

Line a muffin tin with paper cases

In a large bowl beat the eggs vigorously

Add half the sugar, flour and baking powder and give it a mix

Add the other half and stir until all combined

In the microwave (or on the hob) melt the butter and add to the mixture - be careful not to over mix, just bring everything together

Now your mixture is ready for the oven fill the muffin cases two thirds full and bake for 18-20 minutes (I found 18 was enough, better to check at 18 and return to the oven if needs be than over-bake!)

Remove the cakes from the tray and allow to cool completely - you don’t want the filling to melt!

Meanwhile, it’s time to make the buttercream. Give the room temperature butter a good mix just to loosen it up then add the icing sugar a little at a time with a few drops of milk until you get a smooth but thick consistency

Now your cakes are cool remove the paper cases, cut the cake in half and pipe a small disk of butter cream onto the bottom half of the cake

Add a small blob of your favourite jam on top of the buttercream (if you put the jam on first the buttercream wont stick)

Pop the top back on and ta-da! Mini Victoria Sponge Cakes, perfect for any tea party or an afternoon treat.

Be sure to let us know how you get one and even send a cheeky photo to our Facebook page.

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Following confirmation from the government that essential meetings can go ahead, our Epic Centre meeting suites remain open for small meetings and training. 

If you can’t visit the venue in person, view our virtual tour here or contact us to book a virtual guided tour here.

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