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recipe image Mini Golden Victoria Sponges

Mini Elizabeth Sponge Cakes

Mini Elizabeth Sponge Cakes

  • Prep time
    30 minutes
  • Cooking time
    30 minutes
  • Servings
    14 portions
  • Difficulty
    Easy

Ingredients

Sponges
  • 225 grams Stork
  • 225g (8 oz) caster sugar
  • 4 eggs, medium
  • 225g (8 oz) self-raising flour, sieved
  • 1 teaspoon baking powder
Filling
  • 2 tablespoons jam
  • 150ml Elmlea double (Whipped), whipped caster or icing sugar, to dredge

      Instructions

      how_make
      1. Preheat the oven to 180° C, (160 â 170° C fan), Gas mark 4.
      2. Place all cake ingredients in a mixing bowl and beat together until smooth.
      3. Place heaped tablespoons of the mixes in 12 muffins cases.
      4. Bake in centre of the preheated oven for 20 - 25 minutes.
      5. Turn out, remove paper and cool on wire tray. When cold remove the cakes from the cases and cut in half horizontally.
      6. To finish, fill with the jam and whipped Elmlea and a dusting of icing sugar.

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