Mini Victoria Sponge cakes

Method

• step 1

  We used a 12 hole silicone cake tray with straight sided 7 cm circles, but you can use fairy cake tins or the mixture will fill 12 cup cake moulds or cup cake cases, or 2 x 7in (18cm ) sponge tins

• step 2

  Set oven to 180c, 160cFan, Gas 4.

• step 3

  Place the butter and sugar in a large mixing bowl and beat until smooth, creamy and light. Gradually beat in the egg until creamy, adding a little flour if the mixture begins to curdle. Fold in the flour.

• step 4

  Divide the mixture between the cake moulds and bake for 12-15 minutes until risen, golden and just form to the touch. Allow to cool completely. Pack in a cake tin and take on the picnic unfilled. Pack the lightly whipped cream and the jam in a separate container.

• step 5

  Spread 6 cakes with the whipped cream and top with a spoonful of jam, top with the other cakes and dust with icing sugar.