Mini Victoria Sponge Cakes

How to Make Mini Victoria Sponge Cakes

British tea party favorite, the Victoria Sponge is enjoying a long overdue moment in the baking spotlight. The perfect dessert for a tea party, bridal or baby shower, it adds a little vintage cool to any occasion. Said to be a teatime favorite of Queen Victoria, it’s a royal treat fit for any celebration. Traditionally served in slices, this recipe creates individual sponges in a modern twist on a Victorian favourite. Light, airy sponges are sandwiched together with a generous layer of jam and buttercream. Don’t let the simplicity of this recipe deceive you, these little cakes taste amazing. Follow our guide to create these adorable teatime treats.

When preparing to bake

In order to create these individual cakes, you are going to need a mini cheesecake pan or muffin pan to create the right shape for each miniature cake. You should ensure that your butter is at room temperature to make the job of creaming it with the sugar much less painful. A hand mixer, if you have one makes this whole process much easier!

If you can pipe the buttercream it adds a professional look to this dessert, and it’s worth making the extra effort if you’re producing these for a special occasion.

Mini Victoria Sponge Cake Recipe

Ingredients –

For the Cake

  • 1 Cup Super Fine Sugar
  • 1 Cup Flour
  • 2 tsp Baking Powder
  • 1 ½ Cups Butter
  • ½ tsp Salt
  • 1 tsp Vanilla Extract
  • 3 Eggs

For the Filling

  • ½ Cup Butter
  • 1 tbsp Milk
  • 1 ½ Cups Powdered Sugar
  • Strawberry Jam

Directions

  • Preheat the Oven to 175 C
  • Grease a mini cheesecake pan with a little Butter, then Flour
  • Mix the Flour, Baking Powder and Salt, set aside
  • In a separate bowl, cream the Butter and Sugar together
  • Add in the Vanilla extract
  • Add one Egg at a time and combine
  • Slowly fold in the Flour mixture, until you have a smooth batter
  • Use batter mix to fill each cheesecake mould up to halfway (This recipe should yield 12 – 15 cakes)
  • Bake for 15 minutes or until a toothpick comes out free of mix
  • Cool in the pan for a few minutes, then transfer cakes to a wire rack to cool
  • Beat the Butter and Powdered Sugar together to create Buttercream. Add a little Milk if the mixture gets too stiff
  • Slice each mini cake in half
  • Pipe or spread the Buttercream generously across the cake base and add a spoonful of Jam
  • Sandwich the other half of the cake on top of the Jam and sprinkle with a little more Powdered sugar
  • Serve and Enjoy!
  • Enjoy these little bites of heaven as an indulgent treat or share with family and friends. Mix up the traditional flavors by playing around with different jams or adding in some fresh fruit. However you enjoy this royal recipe, they should always be served with a big pot of English tea!

 

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