Mini Victoria sandwiches recipe
 You could experiment with these pretty petits fours using any favourite sponge cake recipe. 450g/1lb strawberries, chopped300g/10½oz jam sugar 450g/1lb strawberries, chopped 300g/10½oz jam sugar 225g/8oz self-raising flour4 free-range eggs225g/8oz caster sugar225g/8oz margarinevanilla extract 225g/8oz self-raising flour 4 free-range eggs 225g/8oz caster sugar 225g/8oz margarine vanilla extract 250g/9oz icing sugar, plus extra for dusting65g/2¼oz butter1 tbsp milk 250g/9oz icing sugar, plus extra for dusting 65g/2¼oz butter 1 tbsp milk Method Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper.For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool.For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through.Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool.For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle.Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper. Preheat the oven to 190C/375F/Gas 5. Line two Swiss roll tins with greaseproof paper. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool. For the jam, place the strawberries and sugar in a heavy-based saucepan, bring to a boil and cook for 10 minutes. Transfer to a bowl and set aside to cool. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through. For the sponge, beat all of the ingredients in a bowl until light and fluffy. Spread the mixture out into a Swiss roll tin, flatten with a palette knife and bake in the oven for 18-20 minutes or until golden-brown and cooked through. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool. Carefully turn the sponge cake out onto a wire rack, peel off the paper and set aside to cool. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle. For the buttercream, sift the icing sugar into a bowl. Add the butter and milk and beat until smooth. Spoon the buttercream into a piping bag fitted with a small star nozzle. Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich. Cut 24 x 5cm/2in circles from the sponges, then cut each circle into two sandwich halves. Spread twelve halves with the strawberry jam and pipe on a little buttercream. Sandwich together with the remaining sponge circles. Dust icing sugar over the top of each sandwich.