Mrs Simkins’ Mini-Victoria Sponges
Posted: June 6, 2013
Here’s a fitting recipe to bake for the Jubilee celebrations. Named in honour of Queen Victoria, Victoria sponge is a stalwart of the present royal tea table: much enjoyed by our own Queen and royal family. Here is a mini-version, handy for a Jubilee themed tea-party or street party, they are deliciously light and look very cute and festive. Don’t forget to provide a big pot of Clipper tea!
A food processor makes short work of the sponge mix or use an electric hand whisk if you prefer.
- 175g (6oz) softened butter
- 175g (6oz) caster sugar
- 175g (6oz) plain flour
- 1 level teaspoon bicarbonate of soda
- 2 level teaspoons cream of tartar
- 3 medium eggs
- 2 tablespoons milk
- Raspberry jam, ideally seedless, and icing sugar to finish
- You will need 2 x greased 12 cup muffin tins.
- Preheat oven to (160C fan ovens) or equivalent
- Whiz or whisk the butter and sugar together until light and fluffy. Sieve the flour in carefully with the cream of tartar and bicarbonate of soda, and add the eggs. Whiz or whisk again. Add the milk and whiz or whisk until smooth and glossy. (If you are using a food processor, you may need to scrape the mixture down from the sides a couple of times with a flexible spatula.)
- Divide the mixture between the cups of the prepared tins: don’t over-fill the cups: the finished cakes shouldn’t be too domed in appearance.
- Bake for approximately 15 minutes or until risen and golden and a skewer inserted comes out clean.
- Allow to rest for a few moments and partially cool then carefully loosen from the cups with a small palette knife and transfer to a cooling rack.
- Once cold, split and sandwich with jam. Dust with icing sugar just before serving: stir through a tea strainer for a nice even distribution.