Fabulous fun little sponge cake, and so many different flavours to be tried.
(makes 12)
Ingredients
4oz butter or stork
4oz caster sugar
4oz self raising flour
2 eggs
150g butter
100g icing sugar (maybe more)
3 tbsp green & blacks cocoa powder
Mini Victoria sponge tin from Lakeland
Cream the butter and sugar together until light, pale and creamy. Add one egg at a time mixing well, I sometimes add a spoon of the flour to stop any curdling, beat well and then slowly fold in the flour and cocoa powder, fill the baking tray 2/3 full in each well. Bake in a pre-heated oven 180 degrees for approx 15 minutes.
Take out and leave to cool. To make the butter icing filling, beat the butter until soft and fluffy, now slowly beat in the icing sugar and cocoa powder until you have the desired consistency you need to layer in the centre of the mini cakes.
Take the mini sponge cakes and slice in half, fill the bottom layer with thick butter icing and then place the top back on, dust with icing sugar or cocoa powder to finish.
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