Recently I have been taking up lots of hobbies in my spare time, and one of these hobbies is baking! Whilst I am using recipes I’ve found to bake delicious goodies, I like to mix them up a little and use them as a basic guide, and then customise them with my own ideas.
I thought I would post my creations (the ones that work out, anyway) so you can have a go yourself.
So I present Mini Victoria Sponges.
This recipe makes around 12 sponges, depending on how much you put into each bun case. To make more, just double up the recipe.
- 110g butter or margarine
- 110g caster sugar
- 2 free-range eggs, lightly beaten
- 1 tsp vanilla extract
- 110g self-raising flour
- Strawberry/Raspberry jam
- Buttercream icing (you can make this, or you can buy it in a can ready-made. Buying it ready-made is a fairly expensive option but it is so quick and simple to use)
How to make them
- Preheat the oven to 180C/Gas 4, and line a 12 –hole baking tray with paper bun cases.
- Once you have measured all of your ingredients, cream the butter and sugar in a mixing bowl until the mixture turns pale.
- Beat in the eggs a little at a time, and add the vanilla extract.
- Next, fold in the flour a little at a time, and mix until the consistency of the mixture is dropping, and easy to pour into cases. If the mixture is too thick, add one or two drops of milk.
- Spoon the mixture into the bun cases until they are half full. If you want to make larger buns, fill the cases until they are ¾ full.
- Bake in the pre-heated oven for 10-15 minutes, or until the top of the sponge is golden brown. To check they are baked all the way through, place a skewer (or a knife, etc) into the bun; if it comes out clean, they are done.
- Leave the sponges to cool on a cooling rack.
- When the sponges are cool, take a bread knife and carefully cut the sponges in two.
- Using a knife, carefully spread on the strawberry jam and buttercream icing and place the sponges back together.
And that’s it! Really simple to make, and very delicious to eat. These sponges have always gone down a treat whenever I have baked them, so let me know how you get on!