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Alice Fevronia's Mini Victoria Sponge Cake is the perfect dessert to celebrate the King's Coronation. Get ready to indulge in this ultimate treat!
Mini Victoria Sponges
175g unsalted butter
175g caster sugar
3 large eggs
1 tsp vanilla extract
175g self-raising flour
Buttercream and filling:
100g unsalted butter
200g icing sugar
2 tbsp milk
1 tsp vanilla extract
Red and Blue food colouring
30g raspberry jam
Recipe
Preheat the oven to 170°C. Grease a 12-hole mini sandwich cake tin.
In a large mixing bowl, cream together the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the flour and fold until just combined.
Divide the batter evenly between the holes of the prepared tin. Bake for 12-15 minutes until the cakes have risen and are golden brown. Remove from the oven and let cool.
Using a serrated knife, slice the top off each mini sponge cake and set aside the excess.
To make the buttercream, beat the butter and icing sugar until pale. Add the vanilla extract and milk and mix again to loosen.
Spread a dollop of strawberry jam on the bottom half of each cake.
Divide the buttercream into three equal portions. Add red food colouring to one portion, blue food colouring to another, and leave the third portion white. Spoon each colour into a separate piping bag.
Pipe each colour of buttercream onto one side of each mini sponge cake. Use a small offset spatula to spread the buttercream evenly. Sandwich the two cakes together.
To create the crown design, cut out a small paper crown and place it on top of each cake. Dust the exposed areas with icing sugar. Carefully remove the paper crown to reveal the design.
Enjoy!
