Mini Victoria Sandwiches

Dainty sponge cake circles filled with homemade strawberry jam and smooth buttercream, perfect for afternoon tea or weddings.

Baking Vegetarian Strawberry Cake Afternoon Tea

Estimated Nutrition

Calories

437.1

kcal / serving

5245.2 kcal total

Carbs

63.8g

per serving

765.4 g total

Fat

19.7g

per serving

235.8 g total

Protein

3.3g

per serving

39.5 g total

Cook Time

minutes

Serves

sandwiches

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

225

225

tsp

250

plus extra for dusting

Dairy

piece

Eggs

free-range

Butter

tbsp

Milk

Fruits

450

Strawberries

chopped

OilsFats

225

Margarine

Method

Preheat the oven to 190°C and line two Swiss roll tins with greaseproof paper.

Boil strawberries and jam sugar in a saucepan for 10 minutes then cool in a bowl.

Beat sponge ingredients until fluffy and spread into the prepared tin.

Bake for 18 to 20 minutes until golden-brown and cooked through.

Turn the cake onto a wire rack and peel off the paper to cool.

Beat icing sugar, butter, and milk until smooth and place in a piping bag.

Cut 24 circles of 5cm from the sponge and slice each in half.

Spread jam and pipe buttercream onto twelve halves before topping with remaining circles.

Dust the finished sandwiches with icing sugar.