A simple and easy to follow Victoria Sponge Cake recipe, made as little mini cakes, filled with freshly whipped cream and strawberry jam. A cute and elegant treat for your afternoon tea party!
Bake the cake at 160C so that it rises more evenly, which makes it easier to split to sandwich the filling. It also creates a lighter and fluffier texture, with a mild caramelisation on the surface.
Let the butter soften at room temperature for about 30 minutes before you start making the cake batter.
Adding the eggs one at a time helps the mixture to mix more evenly.
If you don't have self-raising flour, substitute it with equal amounts of plain flour plus 11⁄2 tsp baking powder and 1⁄4 tsp salt.