MINI VICTORIA SPONGES RECIPE BY TASTY
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
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
MINI VICTORIA SPONGE CAKES
Make these bite-sized victoria sponges for a special afternoon tea or birthday celebration. Choose your favourite jam for the filling, then add whipped cream
Provided by Cassie Best
Categories Afternoon tea, Dessert
Time 40m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together using an electric whisk until pale and fluffy, then whisk in the eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add the milk, vanilla, flour and a pinch of salt, then beat again until smooth. Divide the batter evenly between the paper cases - this can be easily done using an ice cream scoop. Bake for 17-20 mins, or until the sponges are golden, risen and a skewer inserted into the middles comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. Once completely cool, the sponges can be frozen for up to three months.
- Remove the paper cases from the sponges, then split the sponges in half through the equator using a small serrated knife. Set aside.
- Whip the cream and icing sugar together to soft peaks using an electric whisk. Spread a little jam over the base of each sponge, then spoon or pipe over a dollop of whipped cream and sandwich with the tops of the sponges. Dust with a little icing sugar before serving. Best eaten on the same day.
Nutrition Facts : Calories 380 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
MINI VICTORIA SPONGE CAKES
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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