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Mini Victoria Sandwiches
Mini Victoria Sandwiches is a traditional British recipe for a classic mini version of the traditional Victoria sandwich cake cooked in a muffin tin and served decorated with jam and mascarpone cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Mini Victoria Sandwiches.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6–8
Rating: 
Tags : Vegetarian RecipesCheese RecipesBaking RecipesCake RecipesBritish Recipes
Mini Victoria Sandwiches: A British twist on the cupcake, where sponge batter is cooked in muffin tins and the cakes are split and served as mini Victoria sandwich cakes.
Ingredients:
100g fine sponge flour
1 tsp baking powder
100g caster sugar
100g unsalted butter, softened
2 medium eggs, beaten
1 tbsp water
strawberry jam
mascarpone cheese (or use this site's recipe for
home-made mascarpone)
mixed fruit and nuts, to garnish
icing sugar, for dusting
Method:
Sift together the flour and baking powder into a large bowl. Add the caster sugar, butter, eggs and water and beat well to combine using an electric whisk.
Grease the wells of a large 6-cup muffin tin and divide the batter between the wells. Level the surface then transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 20 and 25 minutes, or until nicely risen, golden brown and springy and firm to the touch.
Allow to cool in the tin for 5 minutes then turn out onto a wire rack to cool completely. Once cold, split the cakes in half with a serrated knife before filling with strawberry jam and a little mascarpone then put the two halves together again.
Either dust with icing sugar and serve or add a little mascarpone cheese on top and garnish with fruit or nuts.
For a chocolate version of this cake, replace 25g (1 oz) of the flour with 25g (1 oz) of cocoa powder. Serve drizzled with melted chocolate.
