Victoria Sponge Cake is a versatile cake that used to be Queen Victoria's favourite , hence the name !
Its such a simple cake that is prepared with equal measures of Egg weight,butter,sugar and flour. The cake is perfect to accompany tea and anytime .

Two weeks ago was the Day - the day for roses, day for chocolates , day for pink , the day of love ! The Valentines 's Day. This post was intended for Valentine's day , but my boy's celebrate their birthday on the 13th and their celebrations get me lost doing a lot of other special delicacies. I baked their chocolate birthday cake ,gajar ka halwa | the carrot pudding for dessert which was very well received by everyone and an array of dishes for two parties encompassing the Valentine's day. It was only over the weekend , I took an opportunity to create a Heartfelt treat with Hartley's Strawberry Jam for my valentines - my two lil bunnies and H.


A bag of exciting goodies were hand delivered. The excitement and titillation we ( my daughter and self) have when a parcel comes your way is really high. Miss S will be buzzing around the house, looking for a baby scissor to help mama cut open the packet.Once I open them carefully, S was screaming aloud " Wow" has come. Anything new, anything nicely packed/decorated is "WoW" for her. Isnt that cute?

Delicately, we unveiled the contents one after the other and they were all carefully handpicked. Hartley's Strawberry Jam, Heart shaped moud, Heat changing love mug and a Letter imprint mould. They were all chosen to make the day special. Thank you Hartley's Jelly and Havas for sending them my way and challenging me try something special. The first thingy that came to my mind was a Victoria Sponge Cake, but it had to heart shaped.The mini heart shaped egg moulds could be used to create the shape and an idea took shape.I went on to create a mini Eggless Victoria Cake.Its easy and worth creating for special occasions.

MINI EGGLESS VICTORIA SPONGE CAKE Prep Time: 10 + 15 Min | Baking Time: 20-25 Min INGREDIENTS: 100g Unsalted Butter, at room temperature 100g Self Raising Flour 100g Caster Sugar ½  Cup of Yogurt 2 Tblspn of Milk ½ Tsp Baking Powder 50g Unsalted Butter, at room temperature 35g Icing Sugar ½ tsp of Vanilla Extract 3-4 Tbsp. of Hartley’s Strawberry Jam Some icing sugar for decoration       DIRECTIONS:  Preheat the oven to 190 C, gas mark 5. Line a rectangular brownie tin with parchment paper, in a way it comes over the sides. In a large mixing bowl, beat together all the ingredients until you get a smooth and a soft batter. Pour the cake mix into the tin and spread it flat with a spatula on the top. Bake for about 20-25 min, until skewer inserted come out clean. Turn over a cooling rack until the cake cools down. Using a heart shaped mould, cut 3 pieces out and keep it aside. To make a buttercream filling, beat the butter until smooth and creamy. Gradually include the icing sugar and keep beating. Add in vanilla extract and give a good beat. To assemble them, Spread the buttercream icing on top of one sponge, layer it with some jam and top it with the second sponge. Follow the same pattern and top the third and final sponge. Dust with some icing sugar and serve.  Notes:  1.In this recipe I have used 2 tbsp. of Milk, but I would recommend to reduce it by a tbsp. or may be null it. Since we are using yogurt as an egg replacer, there is enough liquid content to enable moisture. This cake was super moist and extremely spongy !! 2. ( Updated on 07.03.15) To achieve a perfect eggless cake, beat the yogurt in the mixer/blender. In that case , adding milk is not necessary. If the batter is still moist, incorporate 10 % of cornflour to the to proportion of self raising flour. Self raising flour is already light. It should sort out the problem of being super moist. 3. We could also use Plain flour instead of Self raisng flour in the recipe . In that case cornflour is not needed.

 Sending in my entry to Saturday Snapshot #8, where the theme is HOLDING food. Though unplanned, my daughter pitched in and wanted to participate.