Mini Victoria Sponge Cakelets

These are great to make for a summer's day evening desert! They are also great fun to make and look extremely cute.

Ingredients:

150g (5½oz) unsalted butter plus extra for greasing

 150g (5½oz) caster sugar

 3 medium eggs

 1tsp vanilla extract

 150g (5½oz) self-raising flour

 50g Icing Sugar (butter icing)

50g butter (butter icing)

 8-10tbsp strawberry jam

 Icing sugar, for dusting

Method

1.       Preheat oven to 180°C/fan 160°C/ gas 4.

2.       Using an electric hand whisk, mix the butter and sugar together in a large bowl until pale and fluffy.

3.        In a separate bowl, beat the eggs with the vanilla extract, then gradually beat in to the butter mixture, adding a little of the flour.

4.        Sift over the remaining flour and gently fold in until just combined.

5.       Pour the cake mix into large cake tins.

6.       Bake for about 20 minutes or until risen and golden. Cool in the tins for 10 minutes, then turn out onto a wire rack and set aside to cool. 

7.       Once cool, cut out circular shapes using a round cookie cutter.

8.       Make the butter icing and spread on half of the of the sponge bases, top with a spoonful of jam and sandwich together with the remaining sponges.

9.       Dust each with icing sugar to serve.

Recipe altered from - http://www.dailymail.co.uk/femail/food/article-1379570/Recipe-Mini-Victoria-sponge-cakes.html