Mini Victoria Sponge Cakes (A Taste of Britain)

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I lived in England as a teenager and young adult with my family and my husband spent a couple of years there as well.  We all get homesick for Britain.  I had my family over a couple of weeks ago and served these Mini Victoria Sponge Cakes.  Everyone’s reaction was the same:  “These taste so British!”  And they do.

Use a rubber spatula to fold the flour mixture into the wet mixture, stirring just until incorporated.  Be careful not to over-stir or the cakes will be dense.

Ingredients

• 1 cup sifted all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/2 sticks quality butter ,room temperature
• 1 cup Tate+Lyle® Organic Pure Cane Sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• For the Filling:
• 1 stick quality butter ,room temperature
• 1 1/4 cup powdered sugar
• 1 tablespoon milk ,plus more as needed
• Good quality strawberry or raspberry jam

Instructions

1. Preheat the oven to 350 degrees F. Lightly butter a nonstick mini cheesecake pan.
2. Sift the flour, baking powder and salt in a medium bowl and set aside.
3. In a large mixing bowl, cream the butter and sugar for 4-5 minutes. Add the vanilla extract. Add the eggs, one at a time, beating after each until incorporated. Using a rubber spatula, fold the flour mixture into the wet mixture until incorporated. Be careful not to over-stir or the cakes will be dense.
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Full Instructions : Click Here

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