These are so cute – and not radically different, I know. Who doesn't love a Victoria Sandwich cake?
But now you can make them into little sandwiches – perfect for packing into a lunch box, taking on a picnic or having as nibbles at a party. Plus these are good for little hands too.
I don't know what made me think of baking the cake like this, but I was quite impressed.
it may have been the individual brownie pan I have, which is like a cupcake pan, but the holes are square. You can get these quite easily nowadays – and definitely online, if you can’t get hold of them. They are good for so much more than brownies.
Baking the mini Victoria sponges in them, then splitting them in half and filling them with jam and buttercream couldn’t be simpler. These look so quintessentially British.
To make the sponge, I took a tip from Dame Mary Berry and used a baking spread, starting with 'St' and ending with 'Ork', instead of butter. It gives a good old-fashioned taste to the bake, like I used to have when I was a kid. Margarine and other non-butter spreads were used a lot in baking years ago. No one ever used vanilla extract in their Vicky sponge as far as I can remember!
For the jam, you could make your own, but being short on time as ever, I used a shop bought one – which was sugar free to boot! Plus a simple mix of butter and icing sugar for a buttercream, instead of a traditional whipped cream filling means these can last a bit longer and don't have to be fridged if they are sitting out for any length of time.
Here’s how I made them…
Mini Victoria Sandwiches
Individual Victoria Spongesin little sandwich shapes
Cuisine: Dessert Category: Cake Yields: 12 cakes
Prep Time: 10 Mins Cook Time: 12 Mins Total Time: 22 Mins
Ingredients
- 100 grams baking spread
- 100 grams caster sugar
- 2 medium eggs
- 100 grams self-raising flour
- 100 grams unsalted butter, softened
- 150 grams icing sugar
- ½ teaspoon vanilla extract
- 100 grams strawberry jam
- Preheat the oven to 180C. Grease and flour a 12 square hole baking tin.
- In a bowl, add the spread, caster sugar, eggs and flour. Beat until a smooth cake batter consistency is achieved.
- Divide the batter equally between the squares. Bake in the oven for 12 minutes, or until golden brown and a toothpick comes out clean from the center.
- Allow to cool for 5 minutes before removing from the tin. Allow to cool completely.
- Make the buttercream by beating the butter and icing sugar together until smooth and add the vanilla, mixing in.
- Split the cooled cake in half horizontally and spread, or pipe, on the buttercream and jam.
- Sandwich together and dust with some extra icing sugar.
