Mini Golden Victoria Sponges
Cooking time30 minutes
Prep time30 minutes
Servings14 portions
Ingredients
- 225g (8 oz) Stork with Butter
- 225g (8 oz) caster sugar
- 4 eggs, medium
- 225g (8 oz) self-raising flour, sieved
- 1 teaspoon baking powder
- 2 tablespoons jam
- 150ml Elmlea double (Whipped), whipped caster or icing sugar, to dredge
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Preheat the oven to 180° C, (160 â 170° C fan), Gas mark 4.
- Place all cake ingredients in a mixing bowl and beat together until smooth.
- Place heaped tablespoons of the mixes in 12 muffins cases.
- Bake in centre of the preheated oven for 20 - 25 minutes.
- Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
- To finish, fill with the jam and whipped Elmlea and a dusting of icing sugar.
