Mini Victoria Sponge Cake

Name: Mini Victoria Sponge Cake
Yield: 1 cake
Cuisine: Oats

These Mini Victoria Sponge Cakes are made with love and, of course, Mornflake’s finest oats!

Cooking Time 25 minutes

Skill Level Medium

Serves 1 cake

Preparation Time 15 minutes

THE CAKE

100g butter

100g caster sugar

1/2 tsp vanilla

2 eggs

75g self-raising flour

THE FILLINGS

3 tbsp raspberry jam

125ml double cream

Icing sugar

Creamy Superfast Oats

12 x 500g pack

Other pack sizes are available

Preheat your oven to 170°C.
Grease and line 2 small cake tins.
Add butter, sugar and vanilla to bowl and beat until creamy.
One by one, beat in 2 eggs, mixing well, then stir through your flour.
Pour the batter into your cake tins and bake for 25 minutes.
Whip your double cream until thick enough to spread, then set aside until your cakes are baked.
Remove your cakes from the tin, cutting the top off the bottom cake, so you have a flat surface.
Spread your jam over the top of the bottom cake, followed by the cream, spreading evenly over, then top with your 2nd cake.
Dust with icing sugar and serve.

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12 x 500g pack

Other pack sizes are available