19 August 2013

Mini Victoria Sandwiches

Light and fluffy vanilla cake. Billowy, softly whipped cream. Sweet strawberry slices. And it's seriously easy too. What more could you want on a beautifully sunny summer day?

Victoria sponge is a classic British cake. And everybody loves cupcakes, right? So I did a little twist on both and made cupcake-y mini victoria sponges. 

These are so easy to whip up. Less than ten minutes work to make the little cakes. They play by the 2-4 rule of baking; 2 eggs and 4oz of sugar, butter and flour. 

100g/4oz butter
100g/4oz caster sugar
2 eggs
1tsp vanilla extract
100g/4oz self-raising flour
1tsp baking powder
Preheat the oven to fan 160 and line a baking tray with 12 cupcake liners.
Cream together the butter and sugar until pale and fluffy.
Add the eggs, one at a time, and beat well after each addition. Mix in the vanilla extract with the second egg.
Fold in the flour and baking powder until everything is fully combined.
Divide the batter between the cases and bake for 12-15 minutes until lightly golden and the tops spring back.
Leave to cool on the tray for a few minutes before transferring to a wire rack.

Once the cupcakes are cool, cut them in half horizontally.
Softly whip 150ml double cream until it is billowy and just holds it's shape, not stiff and dry.
Spoon a little cream onto the bottom half of each cake.

Top the cream with some sliced strawberries.

Replace the top half of the cupcake and you're done. A tasty twist on a classic.

Also, since they're mini, you're totally to go back for seconds...or thirds (no one will tell)

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