Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Mini Golden Victoria Sponges

Mini Elizabeth Sponge Cakes

Mini Elizabeth Sponge Cakes

  • Prep time
    30 minutes
  • Cooking time
    30 minutes
  • Servings
    14
  • 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.

      Related recipes

      All recipes