Mini Victoria sponge cakes

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 12

 


By Ravneet Gill
From Saturday Kitchen

Ingredients

For the sponges

  • 180g/6oz unsalted butter, softened
  • 20ml/¾fl oz neutral oil
  • 200g/7oz golden caster sugar
  • 4 free-range eggs
  • 1 tsp vanilla bean paste
  • pinch salt
  • 200g/7oz self-raising flour

For the lemon syrup

  • 150g/5½oz caster sugar
  • 2 lemons, juice only

For the Swiss meringue buttercream

  • 150g/5½oz caster sugar
  • 3 large free-range egg whites
  • 225g/8oz unsalted butter
  • pinch salt flakes
  • 2 tsp vanilla bean paste or 1 vanilla pod, seeds scraped

For the cream

  • 300ml/10fl oz double cream
  • pinch salt
  • 1 tbsp icing sugar

To serve

  • 400g/14oz fresh strawberries
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