- 100 g (3½ oz) unsalted butter
- 100 g (3½ oz) caster sugar
- 125 g (4½ oz) self-raising flour
- 2 eggs, beaten
- 1 tbs cocoa powder
- 200 ml (7 fl oz) fresh double cream
- 4 tbs Duerr’s Strawberry jam
- 4 tbs Duerr’s Blackcurrant jam
- Icing sugar, to dust
This week is Afternoon Tea Week! And we have the perfect recipe to celebrate: mini Victoria sponges!
- Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4. Line 4 baking trays with non-stick paper or parchment.
- Weigh the butter, sugar and flour into a large bowl and add the eggs. Beat with an electric whisk for 2 to 3 minutes until well combined, light and fluffy.
- Spoon about half of the mixture into another bowl, sift over the cocoa powder and stir in gently with a metal spoon.
- Place small teaspoons of the plain mixture neatly on to the prepared baking trays. You should be able to fit about
12 on each tray. Bake in the pre-heated oven for about 5 minutes until just firm but springy to the touch. Repeat with the chocolate mixture. Set aside to cool.
- In a bowl, whip the cream.
- When the sponge drops are completely cool, spoon or pipe a little cream on to half the drops, then add a blob of jam (blackcurrant on the chocolate sponge, strawberry on the plain). Place another sponge drop on top, dust with icing sugar and serve.
We love a cup of tea here at the “Friend”, whether its just a quick five minutes away from the desk, to keep the vulnerable company, or to raise money for charity. That’s why we’re excited to enjoy these mini Victoria sponges . . . once the kettle boils!
Click here to see our other recipes. If you have a sweet tooth, you may want to pay particular attention to this sweetheart semi-freddo lime, coconut and avocado cheesecake.