Mini Victoria Sandwich Cakes
Makes 10 mini cakes
Preparation 20 minutes
Cooks in 25 minutes
- 225g butter, softened
- 225g caster sugar
- 4 eggs, lightly beaten
- 225g self-raising flour, sieved
- Drop of milk to loosen
For the filling
- 400g punnet of Jubliee Selections by Driscoll’s® strawberries, hulled and sliced
- 300ml double cream, lightly whipped or use clotted cream if preferred
- Icing sugar for dusting
You will need 3 x 20.5cm/8inch round loose bottom sandwich tins, lightly greased and lined with greaseproof paper and a 5cm/2.5 inch round cutter.
- Preheat the oven to gas 4/180C (160C in a fan oven) add the softened butter and sugar to the bowl of a food mixer and using the beaters beat until creamy, for about 10 minutes. Trickle in the egg a little at a time beating it in as you go before the next addition (shake in a little flour also to prevent any curdling).
- Now fold in the remaining flour and add a little milk to loosen the mixture. Divide the mixture up between the three tins and level. Put in the oven and bake for 20-25 minutes or until the sponge springs back when touched and a skewer comes out clean when poked into the middle. When ready, remove from the oven and leave for 10 mins then loosen around the edges with a knife and release from the tins. Sit them on a wire rack and leave to cool completely.
- Transfer the sponges to a board and stamp out twenty rounds using the cutter (a metal one is easiest) to assemble, top ten of the rounds with the sliced strawberries (reserve some for topping) add a dollop of cream then top with another sponge. Repeat until all done, then dust with sieved icing sugar and top with the remaining strawberries.
Cook’s tip: Scoop up the remaining sponge trimmings and keep in an airtight bag – it will keep in the freezer for up to 1 month, defrost and use for the base of a strawberry trifle.