Mini Victoria sandwiches

Mini Victoria sandwiches

You could experiment with these pretty petits fours using any favourite sponge cake recipe.


For the jam
For the sponge
For the buttercream

Preparation method

  1. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper.

  2. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool.

  3. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through.

  4. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool.

  5. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle.

  6. Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich.

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options
Added. Check out your playlist Dismiss