Individual Victoria Sponges
Serves: 6
Ready in: 30 to 60 mins
Ingredients:
[hd]For the cake[/hd]200g caster sugar
200g Country Life Unsalted butter, softened plus a little for greasing
4 medium free-range eggs
1 tsp vanilla extract
200g self-raising flour, sieved
1 tsp baking powder
2 tbsp milk
[hd]For the filling[/hd]
100g Country Life Unsalted butter, softened
150g icing sugar, sifted
a drop of vanilla extract
4 tbsp good-quality British strawberry jam
caster sugar, to decorate
method:
- Heat oven to 190C/170C Fan/375F/Gas 5. Butter and lightly dust with flour six individual tins each measuring 7.5cm in diameter and 5.5cm high.
- Beat together the butter and sugar in a large bowl with a wooden spoon or an electric mixer until pale and fluffy. (Can take 10 mins!)
- Break the eggs into small bowl and add the vanilla extract. Beat this lightly with a fork.
- Add egg very gradually to the butter mixture. If it curdles add 1 tbsp flour. Now fold in the flour with a large metal spoon. The mixture should be of a dropping consistency, if not add a little milk.
- 5 Divide between the tins; smooth the surface. Bake for 20 mins until golden and cake springs back when pressed. Turn onto a cooling rack.
- When cool, make the butter icing: beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in the vanilla extract.
- Split the cakes in half. Spread the butter cream over the bottom half and top it with jam. Sandwich with the top. Dust with caster sugar, keep in an airtight box and eat within two days.
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