Mini Victoria Sandwiches

Mini Victoria Sandwiches
Brilliant. Lakeland make a mini victoria sandwich tin with which you can create cute little versions of the English classic cake. It's quite a hefty tin with loose bottomed bases and straight sides. I might even make some mini cheesecakes in it. My mini victoria sandwiches are filled with buttercream and "Turkish Black Cherry and Madagascan Vanilla Soft Set Jam"... with that kind of elaborate description it was of course from M&S. Make your own jam though if you really want to impress.


For the sponge
175g unsalted butter, at room temperature
175g caster sugar
3 large eggs
1 tsp vanilla extract
175g self-raising flour
Pinch of salt

For the buttercream
120g unsalted butter at room temperature
240g icing sugar, sifted, plus extra for dusting
1 tsp vanilla extract

For the filling
12 tsp your choice of fruit jam or lemon curd

Preheat the oven to 180ÂșC and lightly grease a 12 hole mini sandwich tin.

Cream together the butter and sugar for about 5 minutes until really light and fluffy. Beat your eggs in one at a time.

Sift in the flour and salt then mix with a large metal spoon until the mixture is smooth and glossy.

Spoon the mixture into the tins (I used an icecream scoop to get equal amounts) and level with a teaspoon.

Bake for 15minutes until golden on top and a skewer comes out clean.

After a couple of minutes, remove the cakes from the tins and transfer onto a wire cooling rack to cool completely.

Meanwhile, to make the butter icing, beat the butter until smooth then add the vanilla. Gradually beat in the icing sugar until pale and fluffy.

To assemble, slice each cake in half, dollop on a good amount of buttercream on one half, and a teaspoon of jam on the other half, then gently squish together. Dust with icing sugar.

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