As much as I love it, I do not have it as much as I would perhaps like, so often it is eclipsed my another more showy cake when offered in a tea room/bakery/cafe. Secondly to make a whole one between two is wasteful as, if the cream does get put in, we cannot possibly finish it in time.
Enter Lakeland and their solutions to most baking dilemmas. The mini Victoria sponge tin with loose bottoms for easy removal of the cakes.
|The tin without the bottoms in.|
Mini Victoria sponges
3 large eggs, weighed in their shells
The weight of the eggs in room temp butter
The weight of the eggs in caster sugar
tsp vanilla paste/extract
The weight of the eggs in self raising flour
Preheat the oven to 170C/150C FAN.
Weigh the eggs in the shells and set aside. Ito a bowl add the same weight of butter and caster sugar. For example if your eggs come to 190g weigh out 190g of both butter and sugar. Add the vanilla to the bowl. Cream the butter and sugar together, using an electric mixer, for 5 minutes until very light and fluffy.
|Look how pretty the vanilla paste is|
Divide your mix between the mini tins. If you do not have mini tins you could use a greased cake tin, the base of which should be lined with baking paper, or parchment.
Once done allow to cool for a minute or two in the tin then transfer the cakes to a wire rack to completely cool.
I whipped my cream with vanilla paste until softly whipped then divided into two bowls. In one bowl I added a good 2 tbsps of blueberry jam, and in the other strawberry jam. I continued beating until the jam was combined.
I spread half the cakes with blueberry jam and the other with strawberry. I then added a heaped teaspoon of the corresponding cream onto the cakes.
Adding some jam to the cream, naturally flavours it and dyes it pretty colours.