Teeny tiny Victoria sponges with a buttercream and homemade vanilla and strawberry jam fillingApril 21, 2012
|These little sponges are absolutely beautiful and as they|
are so little you can eat a whole cake by yourself and not feel
You can now get baking tins that have individual sponge indents with straight edges and removable bottoms, however I haven't used one and there is a very good reason for it.
I'm a big fan of the 4,4,4,2 method of baking sponges as my mum taught me so I've doubled the quantities for this recipe to give me two sponges for my tops and bottoms.
230g caster sugar
230g baking margarine, having used butter in the past I find that the cake becomes a bit
150g salted butter, the salt in the finished butter cream adds a real depth to the buttercream and make its richer and more indulgent.. there's only a little bit on each cake so you can afford to be very generous with your flavours!
300g icing sugar, this is guide, to be honest I rarely weigh the sugar I just make it to taste and texture, you'll know when it's right
a splash of water
the husk of a vanilla pod, I keep my vanilla pods after scraping out the seeds for custards and the like so I usually have a 'used' pod lying about, if you don't I would slice a pod through the middle lengthways and just use one half, the vanilla adds a warm note to the jam but the strawberries are so sweet that the addition of a whole vanilla pod would be lost amongst the sticky sweetness of the berries.
Leave the cakes until they are very cool, you can make your buttercream and jam in this time, and you can't ice your cakes until they are cold anyway as the buttercream will melt and slip off.