These are an adaptation of Jo Wheatley’s Mini Victoria Sponges. I’ve made them a few times and guests have always been impressed – I think they do look fairly impressive on the stand, but they’re actually quite simple. I guess you could make cake pops from the leftover cake, but I never have.
- 225g caster sugar
- 225g margarine
- 200g self-raising flour
- 25g cocoa
- 4 eggs
- 250g icing sugar
- 65g margarine
- 1 tbsp milk
- 1 tsp vanilla extract
- Preheat the oven to 190C. Line one swiss roll tin with baking parchment.
- Cream together the caster sugar with the margarine.
- Beat in the eggs one at a time, alternating with spoonfuls of flour. Add the rest of the flour and cocoa powder (sifted).
- Spread the mixture into the swiss roll tin and flatten with a palette knife as best as you can.
- Bake in the oven for 18-20 minutes until cooked through.
- Remove from oven and turn onto a wire rack. Leave to cool.
- Put the icing sugar and margarine into a food processor. Blitz and add the milk and vanilla extract. Blitz again until smooth. Put into a piping bag.
- When the cake is cool, transfer it to a board. Cut out 24 x 5cm circles from the cake.
- Pipe the icing (I used a star nozzle) onto 12 cake circles. Top with the other 12.
- Dust with icing sugar on top.