19 May, 2019
Mini Lemon and Strawberry Victorias
Mini Lemon Victorias with home made Jam
Who does not like little bit of simple traditional cake? How about British staple- Victoria sponge with a twist? These little cakes for one are perfect served as single desserts in a dinner party or can be made as an alternative to whole cake on a Birthday or just family gathering.
Light and fluffy lemon flavored sponges sandwiched with home made fresh strawberry chia jam and vanilla cream makes perfect treat for any occasion.
For the cake
200g unsalted butter (room temperature)
200g castor sugar
Pinch of salt
3 medium eggs
200g plain flour
1tsp baking powder
1tsp vanilla extract
zest of 1 unwaxed lemon
Strawberry jam
200g strawberries
Juice of half a lemon
80g castor sugar
1tbsp chia seeds
1tbsp corn flour
Cream filing
30g castor sugar
150g whipping creamh
splash of vanilla extract
Icing sugar and some strawberries to decorate 🙂
METHOD
Preheat oven to 180’C grease and line swiss roll pan (20 x 30cm) , set aside.
In the mixer bowl place cubed soft butter, salt and sugar. Beat well with paddle attachment until fluffy.
Add eggs one at a time whisking well between each addition.
Add baking powder and little bits of flour whilst whisking on slow setting. When added last bit of flour, grate zest of lemon, whisk more on high speed and pour the batter in to prepared tin. spread evenly and bake for around 15 minutes.
When done, ease the edges with the knife and remove on to wire rack to cool.
Now prepare the jam. place strawberries in a small pot, add the rest the of ingredients together with 2tbsp of water and set on the medium heat. When starts to simmer, break the berries with a fork and simmer for another minute. Taste if more sugar/ lemon juice needed. Remove off the heat, transfer to the bowl, cover and place in the fridge to cool quicker.
When sponge is cool and jam is set, using hand whisk, whisk the cream with sugar until stiff peak forms. Transfer in to piping bag.
Place the sponge on the work surface and using cookie cutter cut the rounds out of the sponge. Depending on size, should come out no less than 8 small cakes.
Place on on the serving plate, pipe nice dollops of cream around the edges and fill middle with jam. Cover with second sponge. Continue like that with remaining sponges.
Decorate either with left over piped cream, or just sift icing sugar on top and decorate with pieces of strawberries. If you will leave green stems- will look pretty when finished.
