Mini Victoria Sponge Cakes
Charming and elegant individual-sized Victoria Sponge cakes, featuring light and airy sponges filled with silky vanilla buttercream and sweet strawberry jam. A perfect personal treat for afternoon tea.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 4 Large Eggs, room temperature
- 1.25 cups Self-Rising Flour
- 1 teaspoon Baking Powder
- 2 teaspoons Vanilla Extract
- 1.5 cups Powdered Sugar (for buttercream)
- 0.5 cups Strawberry Jam
- A splash of Heavy Cream
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 12-hole muffin tin.
- Cream together softened butter and granulated sugar until pale and fluffy.
- Beat in room temperature eggs, one by one, along with 1 teaspoon of vanilla extract.
- Sift and gently fold in self-rising flour and baking powder with a light hand.
- Spoon the batter evenly into the muffin tin, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until the sponges are golden and spring back when touched.
- Cool completely on a wire rack before slicing each sponge horizontally.
- Prepare buttercream by beating the remaining butter, powdered sugar, vanilla, and a splash of cream.
- Fill each cake with a layer of buttercream and strawberry jam.
- Replace the top sponge, dust with powdered sugar, and serve.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for a smooth batter.
- Handle the batter with a light touch to keep the sponges airy and delicate.
- Let the cakes cool completely before attempting to fill them to prevent the buttercream from melting.
Find it online: https://dishmio.com/mini-victoria-sponge-cakes/