To make my small Victoria Sponge cakes, I use the red Pyrex Silicone Muffin Cases from Tesco which do the job brilliantly and are really easy to squish up in my kitchen cupboard. Sometimes the kids don’t want a slice of cake, and if I put some into lunch boxes, it’s easier when the cakes are individual. Kids also want to have things that look different from their friends who have their cakes in traditional paper cases, and I’m happy to oblige.
These fairly plain and standard cakes are firm favourites with my boys and so easy to make as well.
Individual Victoria Sponge Cakes with Buttercream and Jam
- 8 oz Plain Flour
- 8 oz Butter
- 8 oz Caster Sugar
- 4 Eggs
- Icing Sugar
- 5 oz Butter
- 10 oz Icing Sugar
- Cream the sugar and butter and set the oven to 160 degrees c.
- Add in the eggs and beat or mix until smooth.
- Sift in the flour.
- Divide into individual cake cases.
- Bake for 15 - 20 minutes, or until a skewer tester comes out clean.
- Turn out cakes and leave them to cools lightly before splitting them in half across the centre to give two cake halves.
- Mix butter and icing to make the buttercream icing.
- Spread the buttercream icing and jam on individual cake halves and then put them together and finish with a dusting of icing sugar.