Recipe courtesy of Hartley's
Mini strawberry Victoria sponges
These little bites of Britishness are just the perfect addition to your scones, jam and cream - the height of luxury!
Ingredients
- 200g Unsalted butter softened
- 200g Caster sugar
- 4 Eggs
- 1tsp Vanilla extract
- 200g Self-raising flour
- 1tsp Baking powder
- 150g Unsalted butter
- 300g Icing sugar
- 2tsp Milk
- 6tbsp Hartley's Strawberry Jam
Method
Step 1
Preheat the oven to 200°C/ 400°F/ Gas mark 6.
Step 2
Grease a mini Victoria sponge tin or 6.5cm muffin tin with straight sides. Line with a small circle of greaseproof paper in the base.
Step 3
Cream the butter and sugar. Add the eggs, vanilla extract and fold in the flour and baking powder.
Step 4
Pour into your muffin tin, filling with mixture 3/4 of the way up.
Step 5
Bake for 20 minutes until risen and golden brown. Allow to cool on a wire rack.
Step 6
Whisk the butter, icing sugar and milk together to create icing. Stir in 3 tbsp of Hartley's strawberry jam. Place in a piping bag with a small star nozzle.
Step 7
Spread the sponges with the remaining jam and pipe over the strawberry buttercream on top before placing the top sponge on.
