Mini Victoria 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!

MINI VICTORIA SPONGE CAKES!

Steps:

• Preheat your oven to 170C/160CFan and grease and flour, or cut mini circles and line the bottoms of your cups in your 12-Hole Mini Sandwich Tin!
• Cream together the Butter and Caster Sugar with an electric beater till smooth - add in the Beaten Eggs, Flour, and Vanilla and beat again for about about 20-30 seconds on a Medium Speed - it really doesn't take too long, you don't want to overheat it!
• Spoon into your tin evenly per cup and Bake in the oven for 16-18 minutes or until cooked through! Leave to cool on a wire rack.
• Once the cakes are cool, make the frosting - beat the softened Butter until smooth - this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated each time until moving on!
• I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
• Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then add 1 tbsp of Boiling Water at a time till you reach your desired consistency! I usually use about 3 spoonfuls!
• Cut each cake in half carefully - using a piping bag, pipe on some buttercream for each cake. Spoon on some Raspberry or Strawberry Jam, and then add the other half of each mini cake on top!
• Decorate your cupcakes how you like - I melted over some white chocolate, and then sprinkled on some Freeze Dried Raspberries/Strawberries! - and ENJOY!

MINI VICTORIA SPONGE 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

Steps:

• We used a 12 hole silicone cake tray with straight sided 7 cm circles, but you can use fairy cake tins or the mixture will fill 12 cup cake moulds or cup cake cases, or 2 x 7in (18cm ) sponge tins
• Set oven to 180c, 160cFan, Gas 4.
• Place the butter and sugar in a large mixing bowl and beat until smooth, creamy and light. Gradually beat in the egg until creamy, adding a little flour if the mixture begins to curdle. Fold in the flour.
• Divide the mixture between the cake moulds and bake for 12-15 minutes until risen, golden and just form to the touch. Allow to cool completely. Pack in a cake tin and take on the picnic unfilled. Pack the lightly whipped cream and the jam in a separate container.
• Spread 6 cakes with the whipped cream and top with a spoonful of jam, top with the other cakes and dust with icing sugar.