Mini Sponge Cakes With Mandarin Blueberry Filling And Whipped Cream Recipes

BOSTON CREAM SPONGE CAKES

Steps:

• In a small bowl, beat eggs until light and fluffy. Gradually add sugar and salt, beating until thick and lemon-colored, about 5 minutes. Stir in vanilla. Fold in flour, 2 tablespoons at a time. , Gently spoon into two 4-in. springform pans coated with cooking spray (pans will be full). Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pans to a wire rack to cool completely., For custard, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. In a small bowl, cream butter. Gradually beat in custard., To assemble, cut each cake horizontally in half. Place bottom layers on two serving plates; spread with filling. Replace cake tops. In a small bowl, beat the frosting ingredients. Spread over top of cakes. Refrigerate until serving.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

MANDARIN ORANGE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, combine cake mix, eggs, oil and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the topping: In a large bowl, beat together whipped topping, pineapple with juice and dry pudding mix until blended. Spread on cake.

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 BLUEBERRY BUNDT CAKES

Steps:

• In a small bowl, cream butter and sugar. Beat in the egg, milk and vanilla. Combine the flour, baking powder and salt; stir into creamed mixture. Fold in blueberries. , Pour into three 4-in. fluted tube pans coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a small bowl, combine the confectioners' sugar, milk and lemon juice; drizzle over cakes. Garnish with additional berries if desired.