Mini victoria sponge cakes

• unsalted butter↗150g g

  softened

• golden caster sugar↗150g g
• eggs↗2
• milk↗1 tbsp tbsp
• vanilla extract↗½ tsp tsp
• self-raising flour↗150g g
• double cream↗250ml ml
• icing sugar↗2 tbsp tbsp

  plus extra for dusting

• jam of your choice185g g

  (strawberry or raspberry works well)

Step-by-step instructions

1. 1

   Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.

2. 2

   Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases – this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.

3. 3

   Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.

4. 4

   Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.