Mini Chai Sponge Cakes Recipes

MINI VICTORIA SPONGES RECIPE BY TASTY

Steps:

• Preheat oven to 160°C (325˚F).
• Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
• Grease a muffin tin and fill each hole about ¾ of the way up with the cake mixture.
• Bake for 25 minutes until golden and springy. Allow to cool.
• Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
• Place the top half back on and sprinkle with icing sugar.
• Enjoy!

CHOCOLATE CHAI MINI LOAVES

Steps:

• In a microwave, melt chocolate with the water; stir until smooth. Cool slightly. In a large bowl, cream butter and brown sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla, then chocolate mixture., Combine the flour, latte mix, baking soda and salt; add to creamed mixture alternately with sour cream., Transfer to 3 greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For frosting, combine the confectioners' sugar, butter, latte mix, vanilla and enough milk to achieve desired consistency. Frost tops of loaves.

MINI SPONGE CAKES WITH MANDARIN-BLUEBERRY FILLING AND WHIPPED CREAM

Steps:

• Spoon 2 teaspoons of syrup from mandarin orange can into each sponge cake. Discard any remaining syrup.
• In a small bowl, combine drained mandarin oranges and blueberries. Spoon whipped cream sponge cakes. Top with the fruit mixture and serve.

MINI JOCONDE SPONGE CAKES

Steps:

• For the cake: Preheat the oven to 425 degrees F. Lightly spray 2 half sheet trays (each 18 by 13 inches) with cooking spray and line each with parchment paper then spray the parchment generously.
• Sift together the almond flour, powdered sugar, cake flour and salt in a large bowl. Whisk in the whole eggs until smooth and set aside.
• Using an electric mixer, whip the egg whites on medium speed until foamy. Sprinkle in the granulated sugar and whip on high speed until the mixture reaches soft peaks, about 1 minute. Gently fold in half of the egg whites into the flour mixture until combined, then fold that mixture into the remaining egg whites and fold until fully incorporated. Fold in the melted butter.
• Divide the batter equally between the 2 prepared sheet trays and spread evenly--it will not reach all four sides of a pan and that's okay. Bake, rotating 180 degrees halfway through baking, until the edges of the cakes are lightly golden and the surface springs back when touched, about 8 minutes.
• Remove from the oven and let the cakes cool in the sheet trays to room temperature.
• For the buttercream: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, or in a medium bowl using a hand mixer, start whipping together the butter, powdered sugar and salt. Mix in a little bit of the milk at a time so the mixture is not too dry. Add the vanilla. Turn up the mixer speed and whip until the buttercream is smooth. If the buttercream is too wet, mix in a bit more powdered sugar; if it's too stiff, mix in a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Re-whip if the buttercream is cold.
• Divide the buttercream equally between 2 small bowls. Add the pink gel color to one of the bowls and whisk well to combine. Add the blue gel color to the other bowl and whisk well to combine. Transfer each buttercream to its own piping bag fitted with a star tip.
• For assembly and decorating: Working with 1 cake at a time, gently turn out onto a cutting board and remove the parchment. Using a 1 1/2-inch round cutter, cut each cake into 36 rounds. Pipe the pink buttercream around the edges of 8 cake rounds. Pipe the blue buttercream around the edges of another 8 cake rounds. Place 1 teaspoon of the jam in the middle of each frosted cake round. To stack the cakes, place any frosted cake round on top of another frosted cake round then top with a plain cake round. Repeat to create a total of twenty-four 3-layer mini cakes. Drizzle the melted candy melting wafers over the cakes, pipe a buttercream rosette on top of each and decorate with sprinkles and/or sugar flowers.

MINI CHAI SPONGE CAKES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a mini bundt pan.
• Separate the eggs, placing the yolks in a pan and the whites in the bowl of an electric stand mixer.
• Over very low heat, combine the yolks and the sugar and whisk until the sugar is completely incorporated and has dissolved. Continue whisking for a minute or two until the egg yolks have become very pale in colour and increased in volume. Be very careful not to get the yolks too hot or they will cook.
• Remove the yolk mixture from the heat and add the tea leaves, cinnamon and vanilla extract. Mix and let sit while you whip the egg whites.
• Using the whisk attachment, whip the egg whites until stiff peaks form (4 to 5 minutes).
• Sift the flour into the egg yolk mixture and combine. The mixture may be stiff but don't worry about it.
• Add one-third of the egg whites to the yolk and flour mixture and stir until combined.
• Add the remaining egg whites and fold them into the lightened batter.
• Spoon the batter into the prepared Bundt pan. If using a mini-Bundt pan, bake your cakes for 30 minutes and then check for doneness by inserting a cake tester into the centre of the cake. If it comes out clean, the cakes are done. If not, bake for an additional 5 minutes and test again.
• Once the cakes are baked, remove from the oven and let cool on a wire rack for 15 minutes. Unmold the bundt cakes and let cool completely.
• Serve with tea and enjoy!

VANILLA CHAI CUPCAKES

Steps:

• Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
• In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
• Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don't over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
• Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
• Buttercream Directions:.
• In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.