Best Mini Victoria Sponge Cakes Recipes

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.