This mini Victoria sponge recipe equals little drops of baking heaven! Bite-sized Victoria sponges are lovely for parties and perfect or ‘just because’ days. Just make sure you’re generous with your jam.
Ingredients (makes 24)
100g unsalted butter
100g caster sugar
125g self-raising flour
2 eggs, beaten
1tbsp cocoa powder
200ml fresh cream, whipped
4tbsp Duerr’s Strawberry jam
4tbsp Duerr’s Blackcurrant jam
Icing sugar, to dust
Method
Preheat the oven to 160˚C fan/ 180˚C conventional.
Weigh the butter, sugar and flour into a large mixing bowl and add the eggs. Beat with an electric whisk for two to three minutes until well combined, light and fluffy.
Spoon about half of the mixture into another bowl, sift over the cocoa powder and stir in gently with a metal spoon.
Place small teaspoons of the plain mixture neatly onto baking trays lined with non-stick baking paper or parchment. You should be able to fit about 12 on each tray. Bake for about five minutes until just firm but springy to the touch. Repeat with the chocolate mixture. Set aside to cool.
Whip the cream. When the sponge drops are completely cool, spoon or pipe a little cream onto half the drops, then add a blob of jam (blackcurrant on the chocolate sponge, strawberry on the plain).
Place another sponge drop on top, dust with icing sugar and serve.
Recipe courtesy of Duerr’s
Based on 1 Review(s)