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Tea and cake 02 Apr


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


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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