mini victoria sponge cakes

It wouldn't be Easter without a little baking, would it?! I'm not very good at large round cakes (they always seem to be very dense) but I can muster up a good fairy cake and lemon drizzle loaf. Having spent many an afternoon with mum baking fairy cakes as a child, I'd like to think I have now mastered them! This Easter I decided to make a batch of mini Victoria sponge fairy cakes. This is a simple plain sponge batter with a gooey jam centre and classic icing sugar top. 

To make 24 fairy cakes you will need:

175g soft butter or baking spread (I used spread to get a really fluffy batter)
175g caster sugar
200g self raising flour
3 eggs
1 level tsp baking powder
Splash of milk
Blob of strawberry jam per cake

Preheat the oven to 180. Mix all the ingredients -except the jam- together as per any other cake batter. Add a desert spoon of batter to each fairy cake then add a dab of jam on top. Cover the jammy top with a small amount of batter and smooth over with a knife. 

Pop the cakes into the preheated oven for 12-15 minutes. They will cook quickly so keep an eye on them so they don't brown too much. 

Once cooked (they should be springy to touch), cool on a rack. Once completely cool simply shower in icing sugar from a height. Et voila! Mini Victoria sponge cakes! 

Perfect for morning coffee or afternoon tea orrrr just as a snack- they are mini, after all! 

Wishing you a very Happy Easter - let's hope the rain stops soon. 




L.