Continuing the Best of British theme, I made you some baby Victoria Sponges! They were delicious – light, fluffy and delicate with juicy strawberries and cloud-like whipped cream. Even Lee liked them! And he is very selective.
The beauty of these cakes is how easy it is to customise them. Swap the strawberries out for your favourite fruit? Easy! A chocolate sponge version? Delicious! Rum, marscapone and cocoa powder on top? Individual tiramisu! The possibilities are practically endless.
Here’s what you’ll need to make my version -(I found this recipe on the back of the Silver Spoon caster sugar packet! And I can’t emphasise enough how great they were, in fact these may become my go to cupcake recipe!). This recipe made 18 large cupcakes
- 300g soft unsalted butter
- 300g Caster sugar (It might interest you to know that Silver Spoon is the only brand of caster sugar which is grown in Britain, if you’re interested in food miles etc)
- 5 large eggs or 6 small or medium eggs
- 2 tbsp vanilla extract
- 4 tbsp milk (any kind)
- 300g self-raising flour
For the filling
- 200g washed and chopped strawberries
- 4 tbsp strawberry or other jam
- 120ml double cream
- 1 tbsp icing sugar
First, preheat your oven to 180c/gas mark 4 and get your cupcake tin ready. The cases I used were these ones. I had been debating whether to make a sheet cake and cut out circles for these little Victoria Sponge cakes, or whether to make cupcakes and cut them in half. The thing that worried me about making cupcakes was them sticking to their case and looking untidy, but these cases were excellent and they came away incredibly easily.
Then beat your very soft butter and the caster sugar together in a large bowl – up to you whether you want to use a wooden spoon or an electric or freestanding mixer. Once they mixture is thoroughly combined and fluffy and pale yellow, add in the eggs one at a time, mixing after each addition. Fold in the vanilla, milk and flour and gently mix until everything is incorporated.
Next, place a large heaped spoonful of cake mix into each cupcake case.
Pop into the oven and bake for around 15 minutes, keeping a close eye on them. If using two cupcake trays as I was, you’ll probably want to rotate their position in the oven so that neither one of them gets too browned and they’re evenly cooked. After around 15 minutes, test for doneness using a skewer or cocktail stick.
Once the cakes are cooled, peel off the cases and cut them in half with a serrated knife. Whip your cream and get you strawberries ready to assemble your cakes!