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Mini Victoria sponge cakes with lemon curd and cream
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Elevate your afternoon with elegant petit fours for a luxurious high tea at home.
Ingredients:
  • 125g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs
  • 175g plain flour, sifted, plus extra to dust
  • 4.00 gm baking powder
  • 20.60 gm milk, plus extra if needed
  • 125.00 ml lemon curd*
  • 150ml thickened cream, whipped
  • Icing sugar, to dust
Instructions:
  • Preheat your oven to 170°C and generously grease and flour two 12-hole patty-pan tins.
  • With electric beaters, whip together butter and caster sugar until light and fluffy. Incorporate eggs one at a time, ensuring thorough mixing. Gently fold in flour and baking powder, then mix in milk until a soft dropping consistency is achieved (add extra milk if necessary).
  • Place the mixture into patty pans and bake until golden, about 10-15 minutes. Take the cakes out of the oven and let them cool briefly, then transfer to a rack to cool completely. Flip one cake upside down, spread a heaped teaspoon each of curd and cream, and top with another cake. Repeat with the rest of the cakes, curd, and cream, dust with icing sugar, and enjoy.

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