These Mini Victoria Sandwiches are super cute, easy to make and lots of fun for kids to make. If you feel like being even more creative, why not try making your own jam? In school we use 350g frozen fruit (raspberries or strawberries work well) and 200g sugar, stir them together in a large saucepan over a medium heat until the liquid reduces and the jam is thick enough to spread – just leave enough time for the jam to cool before spreading on the cakes.
Ingredients
- 200g Butter, room temperature
- 200g Caster Sugar
- 3 Eggs
- 200g Self Raising Flour
- Your choice of Jam
- 300ml Double Cream
- Icing Sugar for dusting
Directions
- Preheat the oven to 180ᵒC. Line and grease two 22cm square cake tins with butter.
- In a large bowl, mix together the butter and sugar until pale and creamy.
- Add the eggs one by one, thoroughly mixing between each addition.
- Sift in the flour and fold it into the mixture using a spatula.
- Divide the mixture between the two cake tins, using the spatula to evenly smooth it out.
- Bake the cakes in the middle of the oven for 20 minutes until risen and golden. Use a skewer to check that the cake is cooked all the way through. Set aside to cool.
- Whilst the cakes are cooling, whip up the cream until it holds its own shape – but be careful not to over whip it.
- Once the cake is cool, use small circular cutters to evenly cut out as many rounds as you can. On half of your little round cakes, spread the jam and cream. Top with the other halves and dust with a little icing sugar.
