Mini Victoria Sponges Recipe By Tasty

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MINI VICTORIA SPONGES RECIPE BY TASTY



Mini Victoria Sponges Recipe by Tasty image

Here's what you need: self-raising flour, caster sugar, butter, baking powder, eggs, strawberry jam, whipped cream, icing sugar

Provided by Matthew Cullum

Categories     Desserts

Time 30m

Yield 12 servings

Number Of Ingredients 8

1 ½ cups self-raising flour
1 cup caster sugar
2 sticks butter
2 teaspoons baking powder
4 eggs
⅓ cup strawberry jam
1 ½ cups whipped cream
icing sugar, to serve

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!

Nutrition Facts : Calories 147 calories, Carbohydrate 25 grams, Fat 3 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams

CLASSIC VICTORIA SPONGE RECIPE BY TASTY



Classic Victoria Sponge Recipe by Tasty image

Here's what you need: self-raising flour, caster sugar, unsalted butter, medium eggs, baking powder, vanilla extract, powdered sugar, unsalted butter, jam, icing sugar

Provided by Mabel Gilder

Categories     Desserts

Time 30m

Yield 8 servings

Number Of Ingredients 10

2 cups self-raising flour
1 cup caster sugar
1 cup unsalted butter, room temperature
6 medium eggs, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
2 cups powdered sugar
½ cup unsalted butter, room temperature
¼ cup jam
¼ cup icing sugar

Steps:

  • Preheat the oven to 180°C.
  • Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
  • Bake for 20 minutes or until cooked through and fluffy.
  • To make buttercream, cream together icing sugar and butter and mix well.
  • Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.

Nutrition Facts : Calories 740 calories, Carbohydrate 89 grams, Fat 39 grams, Fiber 1 gram, Protein 9 grams, Sugar 60 grams

MINI VICTORIA SPONGE CAKES



Mini Victoria Sponge Cakes image

Perfect mini cakes, exceptionally easy to make and will definitely impress!

Provided by chiaradp

Time 1h

Yield Makes Cakes

Number Of Ingredients 0

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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