Mini golden victoria sponges
Prep:
15 mins
Cook:
30 mins
Caster or Icing sugar, to dredge
225g (8 oz) Stork Baking Liquid
225g (8 oz) castor sugar
4 eggs, medium
225g (8 oz) self-raising flour, sieved
1 teaspoon baking powder
Filling:
2 tablespoons jam
150ml whipped cream
Place all cake ingredients in a mixing bowl and beat together until smooth.
Place heaped tablespoons of the mixes in 12 muffins cases. Bake in centre of pre-heated oven at 180° C, (fan oven 160-170° C), Gas mark 4 for 20-25 minutes. Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
To finish, fill with the jam and whipped cream and a dusting of icing sugar.
This recipe is brought to you by Stork Baking Liquid
Serves
12-14
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Flour, Sugar
Recipe Type
Party Food, Cakes & Baking, Cake Stall
Level of Difficulty
Easy
