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