Mini Victoria Sponge Cakes
Delightful mini cakes that are perfect for sharing, with a soft, airy texture and customizable toppings.
Ingredients
Cake Batter
- 6 oz all-purpose flour provides structure
- 6 oz unsalted butter, softened adds moisture and richness
- 6 oz granulated sugar sweetens and contributes to texture
- 3 large eggs binds ingredients and adds moisture
- 1 tsp baking powder helps the cakes rise
- 1 tsp vanilla extract adds flavor
Toppings
- whipped cream for a light topping
- fresh strawberries or raspberries adds freshness and sweetness
Instructions
Preparation
- Preheat your oven and prepare your baking pan by greasing it lightly or lining it with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and pale.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Sift in the all-purpose flour and baking powder, and fold into the wet mixture with a spatula.
- Stir in the vanilla extract evenly.
- Spoon the batter evenly into your prepared baking pan and smooth the tops with a spatula.
Baking
- Bake in the preheated oven until light golden and springy to the touch; perform a toothpick test to check.
- Let the mini cakes cool in the pan for a few minutes before transferring them to a cooling rack.
Assembly
- Whip the cream to a soft peak consistency.
- Top each mini cake with a generous dollop of whipped cream and fresh strawberries or raspberries.
Notes
For best results, use softened butter and room temperature eggs. Avoid overmixing the batter and make sure to cool cakes completely before adding frosting.