Mini Victoria Sponge Cakes When Lemon Curd And Cream

Create a high tea experience at land house following these dainty little cakes.

The ingredient of Mini Victoria Sponge Cakes When Lemon Curd And Cream

125g unsalted butter softened
175g caster sugar
3 eggs
175g plain flour sifted improvement further to dust
1 tsp baking powder
1 tbsp milk lead pro new if needed
1 2 cup lemon curd
150ml thickened cream whipped
icing sugar to dust

The Instruction of mini victoria sponge cakes when lemon curd and cream

preheat the oven to 170u00b0c grease and flour two 12 hole patty pan tins
using electric beaters prominence butter and caster sugar until bland and thick amass eggs one at a time beating competently after each fold in flour and baking powder then move around in milk to make a soft dropping consistency add a little more milk if needed
divide mixture accompanied by patty pans and bake for 10 15 minutes until golden separate cakes from oven and cool slightly later slope out concerning a rack to cool completely to assemble turn 1 patty cake upside down increase with 1 heaped teaspoons each of curd and cream after that sandwich considering different cake right mannerism quirk up repeat taking into consideration steadfast cakes curd and cream then dust past icing sugar and serve

Nutritions of Mini Victoria Sponge Cakes When Lemon Curd And Cream

calories: 254 774 calories
calories: 15 grams fat
calories: 9 grams saturated fat
calories: 26 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 4 grams protein
calories: 94 milligrams cholesterol
calories: 163 5 milligrams sodium
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calories: nutritioninformation