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You are here: Home > Recipes > Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes

Doves Farm recipe

Our recipe

A classic made miniature! These tiny gluten free sponges make impressive party food. Using unsalted butter and homemade jam for the filling makes makes these deliciously indulgent. You will need to investing in a couple of mini cavity baking trays or could use mini cake cases.

Customer rating: CakeCakeCakeHalf CakeEmpty Cake 2 customer reviews

Servings

Unit of measurement

Ingredients

50 gButter
50 gCaster Sugar
1 Eggs
0 Drop Vanilla Extract
50 gSelf Raising Gluten Free Flour
50 mlMilk
10 gUnsalted Butter
25 gIcing Sugar
1 Drop Vanilla Extract
1 tbspJam

Method

1. Mix together the butter & sugar until light and fluffy.
2. Beat in the eggs one at a time.
3. Beat in the flour, vanilla and milk.
4. Oil two 12 mini cavity cake trays.
5. Put a heaped teaspoon of mix into each cavity, or into mini paper cake cases.
6. Bake in a pre-heated oven for 10/15 minutes.
7. Turn the golden cakes out onto a wire rack to cool.
8. Beat the unsalted butter & icing sugar with a couple of drops of vanilla.
9. Slice the cold cakes horizontally and spread the base of each with icing.
10. Spread a little jam over the icing and replace the top half of the sponge.
11. Sieve a little icing sugar over the top of the cakes and serve.
 

Temperature & cooking time:
180°C/160°C/Gas 3

Dietary status:
Without Gluten , Without Nuts, Without Soya, Vegetarian.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

2 Reviews
5 stars: 1
4 stars: 0
3 stars: 0
2 stars: 1
1 stars: 0

Average Customer Rating:

CakeCakeCakeHalf CakeEmpty Cake

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By Mrs Clark

17 Oct 2012 | 20:31 BST

Rating: CakeCakeCakeCakeCake

Hate to be beaten. Just tried adapting the recipe. Added same amount butter/sugar but used 30g doves farm sr flour and 30g brown rice flour to make it stiffer. added extra 1/3 tsp xantham gum for stability and extra 1/3 tsp baking powder to help it rise. Egg was a large one and didnt add milk but added juice of a clementine and 2tsp of vanilla essence and. Only fill cases a third as they rise well. They are nicely fluffy but stable. Hope this helps

By Mrs Clark

17 Oct 2012 | 19:31 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Absolute failure!! Followed recipe exactly but used rice milk and sunflower spread as have lactose intolerance too. Soggy at the bottom and saturated with oil at the top. The mixture did curdle when I added the rice milk - which does contain sunflower oil so might be the problem. Like other gluten free recipies tastes far too eggy for my liking. Any suggestions