Victoria Sponges with Spring Gully Jam

  1. Pre-heat the oven to 175°C
  2. Weigh 3 free-range eggs, in their shell, then weigh out the same quantity each of softened butter, caster sugar and self-raising flour
  3. Add all ingredients to a large mixing bowl, and mix well
  4. Lightly grease a 12 hole x ½ cup capacity, straight sided muffin tin, and then fill each hole to ½ – 2/3 full, with the batter
  5. Place into the oven and cook for approximately 20 minutes, or until golden and the cakes spring back when touched lightly
  6. Cool in the tin, before turning out onto a clean surface
  7. Make a horizontal cut through each cake to divide into two

Makes 12 mini cakes. Spread a generous amount of Spring Gully Jam and whipped cream (optional)

honey & apricot jam

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