Introduction
Welcome to the delicious world of mini Victoria sponge cakes! These adorable little treats are a delightful twist on the classic Victoria sponge cake. With their fluffy sponge layers, sweet jam filling, and a dusting of powdered sugar on top, they are sure to impress your friends and family.
Ingredients
To create these mini Victoria sponge cakes, you will need the following ingredients:
– 200g (1 ¾ cups) self-raising flour
– 200g (1 cup) unsalted butter, softened
– 200g (1 cup) caster sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 4 tablespoons strawberry jam
– Fresh strawberries for garnish
– Icing sugar for dusting
Steps
1. Preheat your oven to 180°C (350°F) and line a mini cake tin with parchment paper.
2. In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Gradually add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Sift the self-raising flour into the bowl and gently fold it into the mixture until just combined.
5. Spoon the batter into the prepared cake tin, filling each cavity about two-thirds full.
6. Bake in the preheated oven for 12-15 minutes or until the cakes are golden and spring back when lightly touched.
7. Remove the cakes from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are cooled, slice them in half horizontally to create two layers.
9. Spread a generous dollop of strawberry jam onto the bottom layer of each cake and carefully place the top layer back on.
10. Finish each mini Victoria sponge cake with a dusting of icing sugar and a fresh strawberry on top for garnish.
Variations
While the classic mini Victoria sponge cake is a delight on its own, you can also experiment with different flavors and fillings to add a personal touch. Consider these variations:
– Lemon Zest: Add the zest of one lemon to the cake batter for a refreshing citrus twist.
– Raspberry Jam: Swap the strawberry jam for raspberry jam to create a different flavor profile.
– Cream Filling: Instead of just jam, add a layer of freshly whipped cream between the cake layers for added indulgence.
Tips
Here are a few tips to ensure your mini Victoria sponge cakes turn out perfectly:
– Be sure to use softened butter for the cake batter to achieve a light and fluffy texture.
– Don’t overmix the batter after adding the flour, as this can result in a denser cake.
– Allow the cakes to cool completely before adding the jam filling to prevent it from melting.
– When slicing the cakes in half, use a sharp knife and do it slowly and carefully to ensure even layers.
– If the cakes have domed tops after baking, you can level them off with a serrated knife for a more even appearance.
– Serve the mini Victoria sponge cakes on a tiered cake stand for an elegant presentation.
Conclusion
Mini Victoria sponge cakes are a delightful treat that brings a touch of elegance to any occasion. With their fluffy sponge layers, sweet jam filling, and a dusting of powdered sugar, these little cakes are sure to impress your guests. Whether you stick to the classic recipe or experiment with different flavors, these mini cakes will always be a crowd-pleaser.
FAQs
Q: Can I use a different type of jam?
A: Absolutely! While strawberry jam is traditional, you can use any flavor of jam you prefer. Raspberry, blackberry, or even apricot would all work well.
Q: Can I store these cakes overnight?
A: Yes, you can store the mini Victoria sponge cakes in an airtight container at room temperature for up to 24 hours. However, they are best enjoyed fresh.
Q: Can I freeze these cakes?
A: Yes, you can freeze the unfilled cakes for up to 3 months. Thaw them at room temperature before adding the jam filling and serving.
Q: Can I use a different type of flour?
A: Self-raising flour works best for this recipe as it provides the necessary lift. If you don’t have self-raising flour, you can make your own by adding 2 teaspoons of baking powder to every 150g (1 ¼ cups) of all-purpose flour.
Q: Can I make these cakes into a larger size?
A: Absolutely! Simply adjust the baking time accordingly. For a full-size Victoria sponge cake, bake at 180°C (350°F) for 25-30 minutes or until a skewer inserted into the center comes out clean.
