Miniature Victoria sponge cakes
Miniature Victoria sponge cakes
Ingredients
For the Sponge Cakes
- 1/2 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 2 Large eggs, at room temperature
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons Whole milk, at room temperature
For the Cream Filling
- 1 cup Heavy cream, very cold
- 2 tablespoons Confectioners' sugar
- 1/2 teaspoon Vanilla extract
For Assembly
- 1/4 cup Strawberry jam
- 1 tablespoon Confectioners' sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line a 24-cup mini muffin tin with paper liners or grease each cup thoroughly. This recipe will yield approximately 8-10 miniature cakes.
⏱️ 10 min•🌡️ 350°F - 2
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, pale, and fluffy, about 3 to 5 minutes.
⏱️ 5 min - 3
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Stir in the whole milk until the batter is smooth and well-combined.
⏱️ 1 min - 6
Divide the batter evenly among 8 to 10 prepared mini muffin tin cups, filling each about two-thirds full.
⏱️ 2 min - 7
Bake for 12 to 15 minutes, or until the cakes are golden brown and a wooden skewer inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min•🌡️ 350°F - 8
While the cakes cool, prepare the cream filling. In a chilled bowl, combine the very cold heavy cream, 2 tablespoons of confectioners' sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 9
Once the miniature cakes are completely cool, carefully slice each cake horizontally in half using a small serrated knife.
⏱️ 5 min - 10
Spread approximately 1 teaspoon of strawberry jam onto the bottom half of each cake. Top the jam with a dollop of the prepared whipped cream. Carefully place the top half of the cake over the cream.
⏱️ 5 min - 11
Arrange the assembled miniature Victoria sponge cakes on a serving platter. Lightly dust them with the remaining 1 tablespoon of confectioners' sugar before serving. Each serving consists of 2 miniature cakes.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Miniature Victoria sponge cakes
Ingredients
For the Sponge Cakes
- 1/2 cup Unsalted butter, softened
- 1/2 cup Granulated sugar
- 2 Large eggs, at room temperature
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1/4 teaspoon Salt
- 2 tablespoons Whole milk, at room temperature
For the Cream Filling
- 1 cup Heavy cream, very cold
- 2 tablespoons Confectioners' sugar
- 1/2 teaspoon Vanilla extract
For Assembly
- 1/4 cup Strawberry jam
- 1 tablespoon Confectioners' sugar, for dusting
Instructions
- 1
Preheat your oven to 350°F. Line a 24-cup mini muffin tin with paper liners or grease each cup thoroughly. This recipe will yield approximately 8-10 miniature cakes.
⏱️ 10 min•🌡️ 350°F - 2
In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, pale, and fluffy, about 3 to 5 minutes.
⏱️ 5 min - 3
Beat in the large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 4
In a separate bowl, sift together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, folding gently with a rubber spatula until just combined. Be careful not to overmix.
⏱️ 2 min - 5
Stir in the whole milk until the batter is smooth and well-combined.
⏱️ 1 min - 6
Divide the batter evenly among 8 to 10 prepared mini muffin tin cups, filling each about two-thirds full.
⏱️ 2 min - 7
Bake for 12 to 15 minutes, or until the cakes are golden brown and a wooden skewer inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 15 min•🌡️ 350°F - 8
While the cakes cool, prepare the cream filling. In a chilled bowl, combine the very cold heavy cream, 2 tablespoons of confectioners' sugar, and vanilla extract. Beat with an electric mixer on high speed until stiff peaks form.
⏱️ 5 min - 9
Once the miniature cakes are completely cool, carefully slice each cake horizontally in half using a small serrated knife.
⏱️ 5 min - 10
Spread approximately 1 teaspoon of strawberry jam onto the bottom half of each cake. Top the jam with a dollop of the prepared whipped cream. Carefully place the top half of the cake over the cream.
⏱️ 5 min - 11
Arrange the assembled miniature Victoria sponge cakes on a serving platter. Lightly dust them with the remaining 1 tablespoon of confectioners' sugar before serving. Each serving consists of 2 miniature cakes.
⏱️ 2 min