Mini Victoria Sponge Finger Cakes (Copycat Mr Kipling)
Classic little cakes that form a quintessential part of any afternoon tea, these are a delight! For those who are UK based, you may be well acquainted with the idea of those mini cakes from a particular brand... Make in an 8" square tin, slice in half and layer up!
Print
Pin
Servings: 5 Cake Fingers
Ingredients
- 110 g Granulated Sugar
- 110 g Butter Softened
- 2 Medium Eggs
- 1 tsp Vanilla Extract
- 110 g Plain Flour
- 1 tsp Baking Powder
- 1 tbsp Milk
To Fill/Dust
- 50 g Granulated Sugar
- 60 ml Water
- 2 tsp Vanilla Extract
- 3 tbsp Raspberry Jam
- Icing Sugar
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line/Grease an 8" square tin.
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar on a high speed for 3-5 minutes. Add the eggs, one at a time and the vanilla.
- Add in the flour and baking powder and fold together until combined. Add the milk. Pour into the lined tin and bake 25-30 minutes, until golden on top and a skewer inserted comes out clean.
- While the cake is baking, make the syrup by bringing the water, sugar and vanilla to a boil over a medium heat. Once the sugar has dissolved, turn off the heat and let the syrup cool.
- When the cake has cooled, ensure the top is flat (cut across if not - scraps can be eaten). Spread the syrup over the two halves that will be sandwiched together (I use what was the base to form the top as it is flat).
- Spread the jam over the top of one of the cake halves and sandwich together. Brush over a little more of the syrup if any remains, dust with a little icing sugar, and slice into 5-6 fingers!