Mini Victoria sponge cakes recipe
 Ravneet Gill's miniature victoria sponge cakes are the perfect addition to an afternoon tea. 180g/6oz unsalted butter, softened20ml/¾fl oz neutral oil200g/7oz golden caster sugar4 free-range eggs1 tsp vanilla bean pastepinch salt200g/7oz self-raising flour 180g/6oz unsalted butter, softened 20ml/¾fl oz neutral oil 200g/7oz golden caster sugar 4 free-range eggs 1 tsp vanilla bean paste pinch salt 200g/7oz self-raising flour 150g/5½oz caster sugar 2 lemons, juice only 150g/5½oz caster sugar 2 lemons, juice only 150g/5½oz caster sugar3 large free-range egg whites225g/8oz unsalted butterpinch salt flakes2 tsp vanilla bean paste or 1 vanilla pod, seeds scraped 150g/5½oz caster sugar 3 large free-range egg whites 225g/8oz unsalted butter pinch salt flakes 2 tsp vanilla bean paste or 1 vanilla pod, seeds scraped 300ml/10fl oz double creampinch salt1 tbsp icing sugar 300ml/10fl oz double cream pinch salt 1 tbsp icing sugar 400g/14oz fresh strawberries 400g/14oz fresh strawberries Method Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper.To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated.Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould.To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly.To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks.To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Serve the cakes with the fresh strawberries on the side. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line 2 x 6 silicone muffin moulds with baking paper. To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated. To make the sponge, beat the butter in a stand mixer with the paddle attachment or a large bowl with an electric whisk until soft. Add the sugar and the oil and beat for 5 minutes, until pale and fluffy. Scrape down the sides of the bowl and mix well. Add in the vanilla, lemon zest, and salt, and mix well. Beat in the eggs one at a time. Finally, add the flour and mix until incorporated. Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould. Divide the mixture evenly between the muffin moulds. Bake for 20–22 minutes or until a skewer inserted into the sponge comes out clean. Leave the cakes to cool completely before removing them from the mould. To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly. To make the lemon syrup, put the sugar and 80ml/2½fl oz water in a saucepan and heat gently, stirring a little, until the sugar has dissolved. Remove from the heat and stir in the lemon juice. Allow to cool slightly. To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. To make the buttercream, put the egg whites and sugar in the bowl of a stand mixer with the whisk attached and mix to combine. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. Place the bowl over a pan of just simmering water, making sure that the bowl doesnt touch the water. Stir until the sugar has dissolved, then put the bowl back on the stand and whisk on a medium speed to stiff peaks. Then add the butter and whisk on a low speed, then gradually increase the speed until the meringue and butter come together. Add the vanilla and salt and mix to a smooth buttercream. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks. To make the cream filling, whip the cream with the salt, vanilla, and sugar to soft peaks. To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. To assemble the cakes cut the sponges in half and drizzle the cut face with the lemon syrup. Start by spreading a layer of cream and jam on one of the cake halves and continue the process of stacking one on top of the next. Place in the fridge to set. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Once set, remove from the fridge and coat the whole cakes in buttercream. Set in the fridge for 1 hour. Serve the cakes with the fresh strawberries on the side. Serve the cakes with the fresh strawberries on the side.