Miniature Victoria sponge cakes

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Ingredients

icing sugar icing sugar
for dusting on top
6 oz oz butter butter
6 oz oz self-raising flour self-raising flour
3 eggs egg
1 tsp tsp vanilla extract vanilla extract
10 oz oz double cream double cream
0.5 jars jar strawberry jam strawberry jam

Miniature Victoria sponge cakes

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0:15 min
(19)

Method

Preparation time: 0:10 min

This miniature Victoria sponge cake recipe is courtesy of My Lidl Community member @happygirl, and they’re oh-so easy to make. These sweet little cakes would be perfect served with afternoon tea at home.

  1. Cream together the butter and sugar, then add the eggs and whisk up until nice and creamy.
  2. Then add the vanilla essence and the flour and mix together until no lumps have formed.
  3. Fill a fairy cake or muffin tin with paper cake cases, then spoon the mixture into the cases and bake in the oven at 190°C/170°C fan/gas mark 5 for 15 minutes.
  4. In the meantime, whip the cream for the filling. You can either leave it as it is, or for a sweeter taste, add some icing sugar.
  5. When the cakes are cool, cut them in half and spread the jam, then a spoonful of whipped cream and sandwich together. Finish with a sprinkle of icing sugar on top.

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