![\"Mini](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2016\/04\/Mini-Victoria-Sponge-20.jpg\")
<\/a><\/p>\nThere is little doubt in my mind that my sponge cake was imperfect. \u00a0I don’t know what perfect sponge cake should be like, but having made it only twice I am certain that I do not have the skills to make it perfectly. \u00a0Should it have all those bubbles? \u00a0Should it have risen more? \u00a0Should I have baked it longer? \u00a0Or less?! \u00a0How’s the flavor? \u00a0I would love (and at the same time hate) to have Mary and Paul in my kitchen telling me what I’ve done wrong and how to fix it. \u00a0But this cake certainly tasted delicious, and for me that’s what matters most.<\/p>\n
With sweet quick breads like banana and zucchini I like to grease and sugar my pans instead of greasing and flouring them. \u00a0I like the bit of sweet crunch from the sugar. \u00a0I decided I’d try that with my jelly roll pan for the sponge cake and it worked very well. \u00a0The cake rounds were easy to cut and remove from the pan with only a few bits that stuck. \u00a0But would Paul and Mary approve?!?<\/p>\n
This one pan of sponge gave me 35 1 1\/2 inch diameter rounds. \u00a0If you don’t have a set of biscuit cutters<\/a>, go get some. \u00a0They have many uses beyond biscuits!<\/p>\n So what is a Victoria Sandwich? \u00a0It is simply two layers of sponge cake with raspberry jam in the middle dusted with powdered sugar. \u00a0It became popular in England during the reign of Queen Victoria, and I’ve read that it was her favorite tea time treat. \u00a0But I’ve also read that that is not in fact true. \u00a0So who knows. \u00a0Not sure when cream cake in to the mix, but I am happy it did.<\/p>\n Since my sponge cake wasn’t very tall I made three layers instead of the two that I’ve seen in a Victoria sandwich. \u00a0I like the way they look with the three layers, but if you want to stretch the number of these you can make from one batch of cake, then two layers would be perfectly fine.<\/p>\n I used raspberry jam, but any kind would work. \u00a0I also played it safe with the amount of jam, just a thin layer. \u00a0It could’ve used a bit more, but I would rather them have too little jam than to have it oozing down the sides.<\/p>\n After the layer of jam another cake layer is added and sweetened whipped cream is piped on. \u00a0I add a little powdered sugar, a little almond and a little vanilla extract to mine just because that’s how my mom does it. \u00a0But go unsweetened, or without either of the extracts of you’d like.<\/p>\n Atop the cream goes one last sponge layer.<\/p>\n Pardon all the pics! \u00a0I kind of loved taking pictures of these photogenic little bits of sweetness.<\/p>\n Now dust generously with powdered sugar and serve to your lucky guests!<\/p>\n If you plan to refrigerate these don’t do the powdered sugar. \u00a0Save that for right before serving. \u00a0It will soak into the cake and make it kind of gooey. \u00a0Still delicious, just not as lovely.<\/p>\n I’m kind of hoping my daughter will want a tea party for her 4th birthday because I can see these being a terrific addition to the spread.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n