Miniature Victoria Sponge Cakes

I made miniature Victoria Sponge cakes as a present for my friend's Birthday! They were filled with butter icing and cherry jam, then dusted with icing sugar. Aren't they cute!

Recipe:

For the cakes -

4oz (100g) Self Raising Flour

4oz (100g) Granulated Sugar

4oz (100g) Butter or Margarine

2 medium eggs

For the filling - 

2oz (50g) Butter or Margarine

4oz (100g) Icing Sugar

1.  Preheat the oven to 190ºC, 375ºF, Gas Mark 5. Place silicon cases in tin ready.

2.  Cream the butter and sugar until light and fluffy.

3.  Beat in the eggs adding a little bit of flour each time.

4.  Sift the flour into the bowl and fold in.

5.  Half fill each case with the mixture.

6.  Bake for around 15 minutes.

7.  Whilst the cakes are cooling, cream the icing sugar and butter together (you can add flavourings like vanilla at this point).

7.  Once cool (unless you have asbestos hands) pop each cake out of their cases and cut in half.

8.  Spread a little bit of jam on the bottom half and a little bit of butter cream on the top.
9.  Sandwich the halves together. Once all of the cakes are finished, add a sprinkling of icing sugar.

I ended up with a bit extra butter icing, so made another batch of cakes which I turned into butterfly cakes. They're really easy to do: just chop a circle off the top of each cake, put a dollop of butter icing in the hole, then cut the top in half before putting back on top like wings.

V x