My Victoria Sponge Squares with Union Jack ginger biscuit stamps give the traditional cake a contemporary bite size twist. Baked in a traybake the Victoria sponge is then cut in half and into squares before being sandwiched together with cream and jam. The addition of the ginger biscuit and fondant Jubilee stamps on top of each slice ensure you can enjoy both a cake and biscuit with a cup of Tea this Jubilee!