We are not amused

A while ago I came across some individual Victoria sponges and thought they looked rather scrumptious.  I did a bit of searching and found a few places that sold the individual cake tins but they were quite expensive, so, I decided to have a go at making them in a normal cupcake tin.  I have made these a few times now and they have always turned out really well.

Here is what to do…..

I normally use my tried and tested sponge recipe but if you do not want to start from scratch then a packet mix will be just fine.  Grease your cupcake tin and fill with cake mixture to about half way up each section.

VS 1

Pop them in the oven for approx 15 – 20 minutes (I normally check on them after 10 minutes) on gas mark 4.

VS 2

Once they are done I place a cooling rack on the top of the tray and then turn the rack and the tray upside down………I hope this makes sense!  I give a quick tap on the bottom of each part of the tin, this should release each cake.  I then turn each cake the right way up and leave to cool.

Once cooled each cake needs to be cut into two.  Now I know that most people put jam in their Victoria sponge but I prefer lemon curd (I do have a bit of a lemon curd obsession!).  I place approx a teaspoon of lemon curd on the bottom half of  the cake and then a dollop of cream on the top half.  I use double cream and whisk it until it goes thicker.  Don’t worry about spreading the lemon curd and cream out as when the two halves are sandwiched together it spreads them out.

Place on a pretty cake stand with a sprinkle of icing sugar and there you go, individual Victoria sponges.

VS 3

WARNING – These are extremely moreish!


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