Mini Victoria Sponge Cake Recipe
A classic British treat, the Mini Victoria Sponge Cake offers a delightful combination of light, fluffy sponge layers filled with sweet strawberry jam and a touch of creamy yogurt. This recipe, though small in size, brings all the charm of the traditional Victoria sponge to your table, making it perfect for afternoon tea, a light dessert, or even a lovely breakfast treat.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted Butter | 3/4 cup (at room temperature) |
| Sugar | 3/4 cup |
| Whole Eggs | 3 (well beaten) |
| All-Purpose Flour (Maida) | 3/4 cup |
| Icing Sugar (for dusting) | As needed |
| Strawberry Jam | As desired (homemade or canned) |
| Hung Curd (Greek Yogurt) | Optional, as filling |
Instructions:
Step 1: Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C). Grease and flour mini cake tins or line them with parchment paper to prevent the cakes from sticking.
In a large mixing bowl, cream the unsalted butter and sugar together until the mixture becomes pale, light, and fluffy. This is a crucial step for ensuring your cakes rise properly and have that airy texture.
Gradually add the well-beaten eggs to the mixture, a little at a time, ensuring each addition is fully incorporated before adding more. This step helps to prevent the mixture from curdling.
Sift the all-purpose flour (maida) into the bowl to remove any lumps and gently fold it into the wet ingredients. Use a spatula or a folding motion to combine everything, ensuring a smooth and glossy batter.
Step 2: Baking the Sponge Cakes
Divide the batter evenly between the mini cake tins, smoothing the tops with the back of a spoon or spatula. Place the tins on the middle shelf of your preheated oven and bake for approximately 15 minutes, or until the cakes are golden-brown on top and a toothpick inserted in the center comes out clean.
Step 3: Cooling
Once baked, remove the mini cakes from the oven and let them cool in the tins for about 2 minutes. Afterward, carefully remove them from the tins and transfer them to a wire cooling rack. Allow the cakes to cool completely before assembling.
Step 4: Assembling the Mini Victoria Sponge Cakes
Once the cakes are completely cooled, it’s time to assemble them. Spread a generous layer of strawberry jam on one half of each mini sponge. If you prefer a richer filling, you can spread a small amount of hung curd (Greek yogurt) on top of the jam for added creaminess. Place the other half of the sponge cake on top, gently pressing down to form a sandwich.
Step 5: Serving
For the finishing touch, lightly dust the tops of the cakes with icing sugar for a delicate, sweet finish. Serve the Mini Victoria Sponge Cakes as a delightful breakfast treat, snack, or dessert after a meal. These little cakes are perfect for a cozy tea time or any occasion that calls for a sweet bite.
Additional Tips:
- Flavor Variations: You can customize the filling by using other fruit jams, such as raspberry or apricot, if strawberry isn’t your preferred flavor.
- Make-Ahead: These cakes can be baked ahead of time and stored in an airtight container for up to 2-3 days. Assemble them just before serving to maintain the freshness.
- Serving Suggestions: Serve the mini cakes with a cup of tea or coffee for the perfect afternoon indulgence. You can also top them with a dollop of whipped cream or a few fresh berries for an extra special treat.
Enjoy the light, fluffy goodness of these Mini Victoria Sponge Cakes, an elegant yet simple dessert that brings the classic British charm to any occasion!
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 3g |
| Carbohydrates | 29g |
| Sugars | 17g |
| Fat | 8g |
| Saturated Fat | 5g |
| Fiber | 1g |
| Sodium | 50mg |
This recipe yields 6 mini cakes, perfect for sharing or enjoying individually. These light, fluffy cakes are a celebration of simplicity and flavor, bringing joy to both the baker and those lucky enough to indulge in them.
