Celebrate the world's biggest coffee morning for Macmillan Cancer Support and get your bake on with this delicious traditional Victoria sponge cake recipe made in a delicious mini bitesize version.
For the jam
500g Strawberries, (hulled and halved)
500g Jam Sugar
For the sponge
175g Unsalted Butter (plus extra for greasing)
175g Caster Sugar
3 Large Eggs, (beaten)
1 Tsp Vanilla Extract
175g Self-Raising Flour
300ml Double Cream
Icing Sugar, (for dusting)
To make the jam, place the strawberries in a large saucepan and crush with a potato masher.
Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves.
Keep stirring, increasing the heat, bringing it to a full rolling boil, (so that it bubbles vigorously, rises in the pan and cannot be stirred down).
Start timing and boil for four minutes only. Remove from the heat and set aside to cool.
To make the sponge, preheat the oven to 190C(170C fan)/375F/Gas 5. Lightly grease the tins with butter. Cream the butter and caster sugar together until the mixture is pale and light.
Add the beaten eggs, mixing well between each addition and add the vanilla extract and mix to combine.
Sift the flour into the bowl and fold in until the mixture is glossy and smooth.
Divide the mixture between the mini sandwich baking tins and levelwith a teaspoon.
Bake on the middle shelf of the oven for about 15 minutes until golden-brown and springy to the touch.
Leave the cakes to cool in the tin for two minutes and then ease onto a wire cooling rack and leave to cool completely.
Whip the cream to soft peaks and spoon into a piping bag fitted with a small plain nozzle.
Cut each cake in half horizontally with a bread knife. Pipe the cream in the middle of each cake base. Drizzle the jam over the cream, place the sponge tops on and lightly sift icing sugar over the cakes.