Tea and cake 02 Apr
For the cakes:
175g self raising flour
175g caster sugar
175g melted butter
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
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.