This is a classic here in England. I tried making a Victoria sponge cake months ago and it just didn't work out. From the cream to it just falling apart completely (every baker has to admit his or her flaws right?!). Well this time, I thought, what would be cuter than mini Victoria sponge cakes? You are right, nothing would! I made mini Victoria sponge cakes that are easy to pick up and eat in a few bites. These pretty little cakes are perfect for parties or to bring into the office, but they look the best sitting on my counter top. Enjoy!
*Makes: 6 mini cakes
Ingredients
For cake:
- Gluten free Victoria sponge cake mix
- 3 medium eggs
- 4 tablespoons (85g) of butter, melted
- 1/4 cup (40ml) water
- 7oz (200g) of cream cheese, room temperature
- 5 tablespoons (100g) butter, room temperature
- 1 pound (500g) confectioners' sugar (add more, tablespoon by tablespoon to make thicker)
- 1 teaspoon pure vanilla extract
- Raspberry jam (seedless, or any other jam you prefer)
