Mini golden Victoria sponges
Here's a lovely Jubilee-themed recipe for a delicious classic - mini golden Victoria sponges
- Preparation: 12 mins
- Cooking: 25 mins
- Serves: 12
What you need:
- 225g (8 oz) Stork Baking Liquid
- 225g (8 oz) castor sugar
- 4 eggs, medium
- 225g (8 oz) self-raising flour, sieved
- 1 teaspoon baking powder
- 2 tablespoons jam
- 150ml Elmlea Whipping (or cream), whipped
- Caster or Icing sugar, to dredge
What you do:
- 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 pre-heated oven at 180° C, (fan oven 160-170°C), Gas mark 4 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.
- For the Victoria cakes, fill with the jam and whipped Elmlea and a dusting of icing sugar.
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Stork
As the nation gears up for a celebratory 2012, Stork, the iconic British Baking brand, brings you over 90 years of baking expertise in an easy-to-pour bottle. Whether you’re creating cupcakes for tea with the girls, a light and fluffy Victoria Sponge for a picnic in the park or a perfectly moist batch of muffins for a yummy mummy morning, culinary queens can use Stork baking Liquid to achieve tried, tested and delicious results in the kitchen. Stork Baking Liquid is in store now and can be picked up for just £1.59 per bottle. Find more recipes and baking inspiration at www.bakewithstork.co.uk.
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