About this recipe:Mini Victoria sponge with jam and coconut, filled with whipped cream topped with a glace cherry and drizzled with melted jam. Took these to work, they went down a treat! I tweaked a recipe I published earlier for Victoria sponge with vanilla icing filling, jam and coconut.
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Method Prep:35min › Cook:16min › Ready in:51min
Preheat the oven to 180 C / Gas 4. Line a 12 hole muffin tray with paper cases.
In a bowl, cream margarine or butter with the sugar and lemon zest, if using, until light and creamy. Beat in the eggs one at a time (if curdling beat in a tablespoon of the flour after each egg). Beat in the vanilla extract then fold in the sifted flour, aiming for a slow dropping consistency. Spoon into the prepared paper cases, taking care not to overfill.
Bake just above the centre of the oven for about 16 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool in tin for 10 minutes, if risen to a peak, cut of tops with a serrated knife whilst still in tins, then turn out on to a wire rack to cool completely.
Once cooled, use and apple corer to make a small hole in the middle of each cake. Melt a couple of tablespoons of jam in a saucepan over a medium heat and stir until smooth. Spread a layer of coconut on a wide flat plate.
Brush each cake with jam using a pastry brush, then roll the cakes in the coconut to cover liberally, place each cake in a paper case for serving.
Whisk the double cream until thick, then pipe into the hole in the centre of the cake and around the top of each cake. Top with a whole glacé cherry and drizzle lightly with some more melted jam. Serve and enjoy.
This recipe was tweaked using the recipe I already submitted for Victoria Sponge with Jam and Coconut!