How to: The easiest Victoria sponge cakes

Whistlefish JournalWe'd probably class baking as one of our core values here at Whistlefish! But there's no denying it can be rather time consuming especially when you've got a million other thing's to prepare for a party. We've picked out our favourite fail-safe recipe for delicious Victoria sponge but in cupcake form; quicker to decorate and party-perfect for sharing. We call them our 'Easy Elizabeth Sponge Cakes' (because we are a little Jubilee obsessed right now!)

Makes 12

Takes 20-30 minutes

You’ll need a 12 cup sandwich tin.

• 175g/6oz unsalted butter, plus extra for greasing
• 175g/6oz caster sugar
• 3 large eggs
• 1 tsp vanilla extract
• 175g/6oz self-raising flour
• 300ml/10½fl oz clotted cream
• 200g Jam
• Sprinkle of icing sugar

1. Preheat your oven to 190C(170C fan)/375F/Gas 5. 
2. Lightly grease the tin cups with extra butter. 
3. Mix butter and caster sugar together until creamy, pale and light. 
4. Beat the eggs then add gradually mix in well.
5. Sift in the flour then fold in until smooth. 
6. Mix in the vanilla extract. 
7. Spoon into the tin cups until half full then level with a teaspoon. 
8. Bake on the middle shelf for about 15 minutes. The sponge should be golden and spring back if you lightly touch it.
9. Leave the cakes in the tin for a few minutes after removing from the oven and then turn out onto a wire cooling rack.
10. Once completely cool, use a bread knife to cut each cake in half horizontally. 
11. Place a dollop of clotted cream in the middle of the bottom section and a dollop of jam in the middle of the top section then sandwich together.
12. Lightly dust with icing sugar then top with a Union Jack food pick flag.