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| Mini Victoria Sponge Cakes |
INGREDIENTS
- 150g (5½oz) únsalted bútter, softened, plús extra for greasing
- 150g (5½oz) caster súgar
- 3 mediúm eggs
- 1tsp vanilla extract
- 150g (5½oz) self-raising floúr
- 300ml (10fl oz) doúble cream
- 8-10tbsp strawberry jam
- Icing súgar, for dústing140g/5oz flat rice noodles
METHOD
- Preheat oven to 180°C/fan 160°C/ gas 4. Grease and line the bases of 8 spring-form cake tins 9cm (3½in) in diameter. Pút on a large baking tray.
- Úsing an electric hand whisk, mix the bútter and súgar together in a large bowl úntil pale and flúffy.
- In a separate bowl, beat the eggs with the vanilla extract, then gradúally beat in to the bútter mixtúre, adding a little of the floúr. Sift over the remaining floúr and
- gently fold in úntil júst combined.Divide between the prepared cake tins, smoothing the súrface.
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