to prepare Mini Golden Victoria Sponges
- 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 Whipping, whipped caster or icing sugar, to dredge
Mini Golden Victoria Sponges
1.Preheat the oven to 180° C, (160 – 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.
- Temperature: 180 oC
- Baking time: 30 min
- Serves: 14
Nutritional Information per serving
- Each serving contains: Percentage per serving*
- Energy1434kJ/343kcal17%
- Fat19g27%
- Saturates7.2g36%
- Sugars26.1g29%
- Salt0.8g13%
*% of Reference Intake of an average adult (8400kJ/2000kcal)
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