MINI SPONGE CAKE RECIPE RECIPES
MINI VICTORIA SPONGE CAKES | BBC GOOD FOOD
Perfect mini cakes, exceptionally easy to make and will definitely impress!
Provided by chiaradp
Total Time 1 hours
Yield Makes Cakes
Steps:
- Line 2x6 muffin trays with muffin cases, and preheat the oven to 180 degrees Celsius.
- To make the cakes, beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla extract and beat until well combined.
- Add the flour, baking powder and milk and whisk by hand or electric whisk slowly until the mixture is smooth with no lumps.
- Separate the mixture equally into the 12 muffin cases then bake in the oven for 15 minutes. A skewer should come out clean when the cakes are ready to come out of the oven.
- Transfer the cakes onto a wire rack and allow to cool completely.
- While the cakes are cooling, use an electric whisk to whisk the double cream and icing sugar together until the cream is thick enough to form stiff peaks. Put in the fridge while the cakes are still cooling.
- Once the cakes have completely cooled, use a sharp knife to cut the cakes in half horizontally. Spread over a generous amount of jam on one side of each of the cakes.
- Put the whipped cream in a piping bag and pipe a generous amount on the opposite side of the cakes. Sandwich the two halves together.
- Once you have dusted the tops of the cakes with icing sugar, your mini Victoria sponge cakes are ready to be served!
MINI VICTORIA SPONGE CAKES | BBC GOOD FOOD
Perfect mini cakes, exceptionally easy to make and will definitely impress!
Provided by chiaradp
Total Time 1 hours
Yield Makes Cakes
Steps:
- Line 2x6 muffin trays with muffin cases, and preheat the oven to 180 degrees Celsius.
- To make the cakes, beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla extract and beat until well combined.
- Add the flour, baking powder and milk and whisk by hand or electric whisk slowly until the mixture is smooth with no lumps.
- Separate the mixture equally into the 12 muffin cases then bake in the oven for 15 minutes. A skewer should come out clean when the cakes are ready to come out of the oven.
- Transfer the cakes onto a wire rack and allow to cool completely.
- While the cakes are cooling, use an electric whisk to whisk the double cream and icing sugar together until the cream is thick enough to form stiff peaks. Put in the fridge while the cakes are still cooling.
- Once the cakes have completely cooled, use a sharp knife to cut the cakes in half horizontally. Spread over a generous amount of jam on one side of each of the cakes.
- Put the whipped cream in a piping bag and pipe a generous amount on the opposite side of the cakes. Sandwich the two halves together.
- Once you have dusted the tops of the cakes with icing sugar, your mini Victoria sponge cakes are ready to be served!
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My mother and I tried many different types of rum cake to find the best one, and finally hit on this cake that doesn't dry out and imparts the most flavor. For a really moist cake, brush rum over the individual sponge cakes before topping them with the filling. —Dona M. Hoffman, Addison, Illinois
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